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Steak Tacos with Cilantro Chimichurri

This recipe is from Laura’s Cookbook, The Taco Tuesday Cookbook.

These juicy steak tacos with homemade Cilantro Chimichurri are going to rock your world! These tacos are unbelievably delicious!

Scale

Ingredients

For the Tacos

For the Cilantro Chimichurri

Instructions

For the Steak Tacos

  1. 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. 
  2. 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. 
  3. 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. 
  4. Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with cilantro chimichurri and pico de gallo. Serve with pickled jalapeños and onions on the side, if desired. 

For the Cilantro Chimichurri

  1. 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. 
  2. Use immediately or transfer to an airtight container and refrigerate for up to 1 week. 

Equipment

Notes

Keywords: steak tacos, chimichurri, homemade chimichurri,