Jun 11, 2019
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Say hello to these amazing, let me repeat AMAZING, steak tacos! Juicy, flavorful beef with tangy chimichurri and a little heat from homemade pickled jalapenos, hold on to your socks because they’re about to get knocked off!
The day is finally here! I get to share my favorite beef tacos with the whole world and of course, YOU! Catch the action in this video then come back and let’s talk tacos. I’ll be right here.
Okay, you’re back, perfect, because I’m hungry. I’ll make this quick. Everything you need to know about these tacos below:
How to Make Mexican Steak Tacos
These Mexican tacos can be made with grilled flank or skirt steak (both are delicious). Thinly slice the meat and load it onto a warm corn tortilla with other delicious toppings, pico de gallo, guac, to name a few.
If you have the Taco Tuesday Cookbook, then you’re already familiar with the amazing skirt steak tacos that we’ve made. Recipes like:
And while those are amazing, today I’m going to introduce you to a new delicious type of beef taco you NEED in your life — these Tacos with Cilantro Chimichurri recipe.
These are bold, delicious, and out of this world.
The beef is tender and juicy like it should be, but what brings these tacos to the next level is the chimichurri sauce. Which brings me too…
What is Chimichurri
Chimichurri is a magical green sauce made with parsley, cilantro, garlic, and olive oil. It makes everything taste better, and on a delicious scale of 1 to 10, it’s a 576!
Don’t let the name fool you. Chimichurri sauce easier to make than pronounce. All you need is a high-speed blender, 2 minutes, and it’s ready to drink, sorry, I meant drizzle.
Cilantro Chimichurri Marinade
Chimichurri is often used to eat with grilled meats, but it also makes a great marinade. Lime juice, garlic, spices, and herbs, the gangs all there!
But don’t stop there, throw caution to the wind and slather it on any taco, fried eggs, or use it as a salad dressing. You might even get serious and start batch making it. #Goals.
Cooking Methods for Steak Tacos
To keep things simple, I cooked the steak in my cast iron skillet. I love using it, especially for cuts of beef because it evenly cooks meat and gives it those nice, charred edges we adore.
Make sure to start with a hot skillet, so the meat gets a good sear and it locks in the moisture, making a tender piece of steak. You can also prepare them on the grill if you feel like some backyard cooking tonight.
Steak Taco Marinade
A marinade is to steak is what queso is to chips; they NEED each other. It tenderizes the beef and helps to bring great flavors to each bite of meat.
All you need is a couple of limes, oranges, soy sauce, olive oil, honey, and seasoning and BAM! You have one killer marinade. Plus, it’s super quick to whisk up, and it gives you a reason to use the lime juicer you in-laws gifted last Christmas.
So grab your favorite people, a copy of the Taco Tuesday Cookbook and let’s get this party started!
Steak Tacos with Cilantro Chimichurri
For the Tacos
- 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
- 8 corn tortillas store-bought or homemade, warmed
- Cilantro Chimichurri
- Pico de Gallo
- Pickled Jalapeños and Onions optional
For the Cilantro 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 teaspoon ground cumin
- ¾ teaspoon kosher salt
For the Steak Tacos
- 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.
- 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
- 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.
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