Chimichurri Steak Tacos – 1 Juicy Recipe You’ll Love Instantly

A Flavor Story from My Kitchen

Chimichurri steak tacos weren’t something I grew up with. In our Midwest kitchen, taco night usually meant ground beef, shredded cheese, and iceberg lettuce. But everything changed when a friend introduced me to real chimichurri. Once I spooned that herby, garlicky sauce over grilled steak and wrapped it in a tortilla, I knew I had something special: chimichurri steak tacos were born in my kitchen.

The contrast was addictive smoky beef with zesty herbs, soft tortillas holding everything together. Now, these chimichurri steak tacos are my weeknight lifesaver. They’re fast, fresh, and packed with flavor. I’ve made versions with shaved beef and even leftover steak pizzaiola, but nothing beats the original.

What Makes Chimichurri Steak Tacos So Good

Why do chimichurri steak tacos work so well? It’s all about balance. The sauce made with parsley, garlic, vinegar, and red pepper flakes—brightens up the richness of grilled beef. Each bite has punch and freshness.

Unlike heavy toppings, chimichurri keeps tacos light and satisfying. Whether you’re grilling outside or pan-searing indoors, you can throw together chimichurri steak tacos in under 30 minutes. They’re just as flavorful as chipotle steak, but even more versatile. For me, it’s not taco Tuesday anymore it’s chimichurri steak taco night, and it happens way more than once a week.

The Anatomy of Perfect Chimichurri Steak TacosThe Anatomy of Perfect Chimichurri Steak Tacos

The Best Steak Cuts for Chimichurri Steak Tacos

When you’re making chimichurri steak tacos, the cut matters. You want beef that grills quickly and soaks up flavor. Skirt steak and flank steak are my top picks they’re tender when sliced right and have that bold, beefy taste you want in tacos.

I like to marinate the steak with olive oil, garlic, vinegar, and salt for at least 30 minutes. Then, it’s ready for the grill or skillet. You can even use shaved beef if you want something ultra-fast. The result is juicy meat that makes your chimichurri steak tacos unforgettable.

For variation, try this with thin pork chops or leftover pulled pork chimichurri complements all kinds of meats, but nothing beats it with steak.

Make-From-Scratch Chimichurri for the Best Tacos

Bottled sauces don’t cut it. If you want real chimichurri steak tacos, fresh sauce is non-negotiable. Here’s what you need:

• Parsley
• Garlic
• Red wine vinegar
• Olive oil
• Red pepper flakes
• Oregano
• Salt

Finely chop everything or pulse it in a food processor. Let the mixture sit 15 minutes. Then spoon it over your grilled steak and prepare to fall in love with your new favorite taco.

I sometimes tweak mine with a bit of smoked paprika or lime juice. These little twists make chimichurri steak tacos even more vibrant. And don’t forget the tortillas soft flour or charred corn tortillas hold everything together. Warm them up like I do when making Philly cheesesteak chicken, and you’ll never go back.

These chimichurri steak tacos are fast, flexible, and full of life just like weeknight meals should be.

Cooking & Assembling Chimichurri Steak Tacos Like a Pro

Grill It Right: How to Cook the Steak

Let’s keep it simple. Once your steak is marinated and ready, heat a grill or cast-iron skillet over high heat until it’s searing hot. That sizzle? It’s the start of something amazing.

Cook your steak 3–4 minutes per side, depending on thickness. You want a beautiful crust outside and juicy pink inside. Let it rest 5 minutes before slicing this keeps the juices locked in. Always cut against the grain in thin strips. That’s how you turn a tougher cut like skirt steak into melt-in-your-mouth bites.

If you’re looking for smoky depth, try grilling over charcoal, or even using a cast-iron pan with a splash of oil like you would in mouth-watering steak pasta recipes. Either way, you’re after char + tenderness.

For indoor-friendly versions, I’ve also tried broiling it for about 5–6 minutes per side great when you don’t feel like firing up the grill.

Assembling the Ultimate Taco

Now comes the fun part building the taco. Warm your tortillas over an open flame or skillet until soft and a little blistered.

Here’s how I layer mine:

1. A few slices of grilled steak
2. A generous spoonful of chimichurri (don’t be shy)
3. Optional toppings like pickled onions, crumbled queso fresco, or a quick slaw

But really, the chimichurri is the star. You don’t need much else.

These tacos are surprisingly versatile, too. I’ve served them with a side of blackstone chicken or added shrimp for a surf-and-turf twist. You could even turn leftovers into next-day nachos or rice bowls.

Want something creamy? Add a smear of mashed avocado or a lime crema made with sour cream and garlic. Just don’t overdo it you want that steak and chimichurri front and center.

Whether you’re serving guests or feeding yourself after a long day, this dish delivers fast flavor without stress. It’s got that effortless balance grilled richness, herbaceous bite, and a touch of heat that makes you come back for seconds. And thirds.

Toppings, Pairings & Full-Flavored Variations for Chimichurri Steak Tacos

Toppings That Elevate Without Overpowering

Chimichurri already brings a burst of acidity, garlic, and herbs, so toppings should enhance not compete. Here are a few of my go-to add-ons that never fail:

• Pickled Red Onions: Sweet, tangy, and vibrant. They cut through the richness beautifully.
• Queso Fresco or Cotija: A salty finish that adds creamy texture without heaviness.
• Avocado Slices or Crema: Smooth and cool, especially if you’re adding heat.
• Charred Jalapeños or Serrano Slices: For a smoky kick.
• Shredded Cabbage or Slaw: Adds crunch and freshness, like you’d find in chicken and shrimp recipes.

Honestly, sometimes I just go steak + chimichurri + warm tortilla, especially when the meat is perfectly grilled like in easy beef recipes. The simplicity hits every time.

Want a little heat without sauce? Dust your tacos with chili-lime seasoning or a pinch of smoked paprika.

The Best Sides & Pairings for Steak Chimichurri Tacos

You’ve got bold flavor in the taco, so go light or contrasting on the side. Here are a few solid options:

• Mexican Street Corn (Elote): Creamy, cheesy, and sweet pairs well with the herby tang of chimichurri.
• Grilled Veggies: Zucchini, bell peppers, and red onions add smoky color to your plate.
• Cilantro-Lime Rice or Quinoa: Keeps it fresh and filling.
• Tortilla Chips + Salsa Verde: Classic crunch with acidic brightness.
• Cucumber Salad or Pickled Veggies: Cool, crisp, and a little tart.

If you’re planning a taco spread, consider mixing in some boneless chicken wings or crockpot chicken to round out a protein-packed table.

Even a side of cold smoked salmon or salmon poke can work in a surf-and-turf theme if you’re into fusion flavors.

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FAQs

Does chimichurri go with tacos?
Absolutely. Chimichurri brings a bold herbaceous tang that pairs perfectly with grilled meats in tacos. It acts as a bright, acidic contrast to savory beef or pork and replaces the need for heavier sauces.

What goes well with a chimichurri steak?
Light, fresh sides like grilled vegetables, rice, slaw, or corn on the cob balance out the richness. In tacos, it pairs well with pickled onions, avocado, or queso fresco.

Do Mexicans use chimichurri?
Chimichurri is traditionally Argentinian, not Mexican. However, the flavors work incredibly well in Mexican-inspired dishes like tacos, especially with grilled meats and tortillas.

Does chimichurri go with beef?
Yes, chimichurri is most famously paired with grilled beef in Argentina. Its bold, zesty profile cuts through the richness of steaks beautifully making it ideal for tacos and grilled dishes