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These juicy, unbelievably delicious steak tacos with Mexican Chimichurri are going to rock your world!

Say hello to these amazing, let me repeat AMAZING, Chimichurri steak tacos! Juicy, flavorful beef with tangy cilantro sauce; hold on to your socks because they’re about to get knocked off!

image: flat lay of steak tacos with chimichurri sauce

Mexican Chimichurri Steak Tacos

This recipe for Chimichurri steak tacos is so good, it’s one I know you’ll make on repeat. The beef is tender and juicy, like it should be, thanks to a super-easy marinade that tenderizes it and helps bring great flavors to each bite of meat.

It’s so good I included it inside the Taco Tuesday Cookbook on page 107! But what brings these steak tacos to the next level is the Mexican Chimichurri sauce. It makes everything taste better, and on a delicious scale of 1 to 10, it’s a 576!

What is Mexican Chimichurri

Classic Chimichurri is a chunky sauce made with parsley, garlic, and oil, often used to eat with grilled meats. Mexican Chimichurri gives the traditional sauce a fresh, tangy spin by adding cilantro. With this recipe, you get a ridiculously tasty sauce that is super easy to make in the blender!

Ingredients

These Chimichurri steak tacos may have a fancy name, but you only need flank or skirt steak, onion, a quick orange marinade, and the simple Mexican Chimichurri recipe you’ll find at the end of the post. Simple and delicious!

Best Steak for Tacos

After making lots of tacos over the years, I personally feel that flank or skirt steak cuts make the best steak tacos. Be sure to thinly slice the meat against the grain, since this makes the meat more tender and that’s exactly what we need inside a taco! Click here to watch this short video on how to cut steak against the grain.

How to Make Steak Tacos with Cilantro Chimichurri

To keep things simple, I cooked the steak in my cast iron skillet, but you can use the grill too. Check how you can make this epic taco dinner:

Marinate
Marinate the steak and onion slices for at least 4 hours or overnight.
Cook
Cook the marinated meat and the onion slices for about 15 minutes in a large cast-iron skillet.
Make the Mexican Chimichurri
Combine the Chimichurri ingredients in the food processor and use the sauce immediately with your tacos or refrigerate for up to 1 week.

You can also make these tacos on the grill if you feel like some backyard cooking tonight. More on this on the recipe card. But first, take a look at this video recipe:

What to Serve with Chimichurri Steak Tacos

If you plan to grill these steak tacos, you may want to serve them with delicious caramelized veggies kabobs. Another great side is my Mexican cauliflower rice. Yummy! Taco night also needs epic drinks, right? This Kiwi Margarita and this Paloma Cocktail pair amazingly well with these tacos!

If you love this recipe, make sure to check out my 51 other taco dishes in The Taco Tuesday Cookbook.

Steak Tacos with Mexican Chimichurri

Servings: 4

Prep Time: 10

Marinade time: 4

Cook Time: 22

Total Time: 4 32

These juicy, unbelievably delicious steak tacos with Mexican Chimichurri are going to rock your world!

5 from 28 votes

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Ingredients

For the steak:

1 orange, juiced
2 limes, juiced
⅓ cup soy sauce
⅓ cup olive oil
1 teaspoon honey
4 garlic cloves, grated
½ cup chopped fresh cilantro, stems and leaves
2 pound skirt or flank steak, thinly sliced against the grain
1 large sweet onion, sliced

For the Mexican Chimichurri:

½ jalapeño, seeded if desired
2 garlic cloves, peeled
¼ cup chopped onion
1 packed cup fresh cilantro, about 1 bunch, stems and leaves
1 packed cup fresh flat-leaf parsley, about 1 bunch, stems and leaves
½ cup extra virgin olive oil
¼ cup lime juice, about 2 limes
2 teaspoons ground cumin
¾ teaspoon kosher salt

For serving:

8 corn tortillas, store-bought or homemade, warmed
Mexican Chimichurri
Pico de Gallo
Pickled jalapeños and onions, optional

Instructions

Cook the steak:

In a medium bowl, whisk together the marinade ingredients and then transfer the mixture to a large zip-top bag. Add the steak and onion slices. Turn to coat and seal the bag. Refrigerate for at least 4 hours or overnight. Remove the bag from the refrigerator about 30 minutes before you begin cooking.
Heat a large cast-iron skillet over medium-high heat. Cook the steak slices for 6 to 9 minutes, flipping the pieces to cook them evenly. Transfer the steak to a plate, leaving the juices in the skillet.
Add the onion slices to the skillet, reduce the heat to medium, and cook, stirring constantly, until golden and caramelized, 7 to 9 minutes. Add the steak back to the skillet to heat through.

Make the Mexican Chimichurri:

In a food processor, pulse the jalapeño, garlic, and onion several times, until chopped. Add the cilantro and parsley and pulse again. Add the oil, lime, cumin, and salt. Pulse until combined.
Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Assemble the tacos:

Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with Mexican chimichurri and pico de gallo. Serve with pickled jalapeños and onions on the side, if desired.

Notes

If you prefer grilled steak, don’t slice it first. Grill the steak for 5 to 7 minutes per side to reach your desired doneness. Then slice the steak thinly against the grain and assemble the tacos.