Juicy, flavorful grilled steak topped with vibrant chimichurri sauce and tangy pickled onions, all wrapped in warm tortillas—these Chimichurri Steak Tacos are a bold and satisfying dish. Perfect for Father’s Day or any gathering, they bring together smoky, zesty, and fresh flavors in every bite.

Why You’ll Love This Recipe

Bold and Fresh Flavors – The chimichurri sauce adds a zesty, herbaceous kick that perfectly complements the grilled steak.
Quick and Easy – Ready in just 30 minutes, making it an ideal choice for a fast yet impressive meal.
Versatile – Works with either flour or corn tortillas and can be customized with different toppings.
Juicy, Tender Steak – Marinated and grilled to perfection for maximum flavor and tenderness.
Great for Gatherings – Whether for a family dinner or a summer cookout, these tacos are always a hit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Steak:

1 ½ lbs flank steak or skirt steak
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cumin
Juice of 1 lime

For the Chimichurri Sauce:

½ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Pickled Onions:

1 small red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar
1 teaspoon salt

For the Tacos:

8 small flour or corn tortillas
Lime wedges (for serving)

Directions

Make the Pickled Onions: In a bowl, whisk together apple cider vinegar, water, sugar, and salt. Add sliced red onions and let sit for at least 30 minutes while preparing the rest of the dish.
Prepare the Steak: Rub the steak with olive oil, salt, black pepper, smoked paprika, garlic powder, cumin, and lime juice. Let it marinate for 15 minutes to enhance the flavor.
Make the Chimichurri Sauce: In a bowl, combine parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Mix well and set aside.
Grill the Steak: Preheat a grill or skillet to high heat. Sear the steak for 3-4 minutes per side for medium-rare, or longer for your desired doneness. Let the steak rest for 5 minutes, then slice it thinly against the grain.
Assemble the Tacos: Warm the tortillas, then layer them with sliced steak, chimichurri sauce, and pickled onions. Serve with lime wedges for extra zest.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: 450 kcal per serving

Variations

Spicier Tacos – Add extra red pepper flakes to the chimichurri or drizzle with hot sauce.
Cheesy Option – Sprinkle crumbled cotija or queso fresco over the tacos for added richness.
Alternative Proteins – Swap steak for grilled shrimp, chicken, or even mushrooms for a vegetarian twist.
Extra Crunch – Add shredded cabbage or radishes for a fresh, crisp texture.
Low-Carb Version – Serve the steak and toppings over a salad instead of in tortillas.

Storage/Reheating

Refrigeration: Store leftover steak, chimichurri, and pickled onions in separate airtight containers in the refrigerator for up to 3 days.
Freezing: The steak can be frozen for up to 2 months in an airtight container. Thaw overnight in the fridge before reheating.
Reheating:
- Skillet: Reheat sliced steak in a hot skillet for 1-2 minutes.
- Microwave: Heat in short bursts, covering with a damp paper towel to keep it moist.
- Oven: Warm in a foil-covered dish at 300°F (150°C) for 10 minutes.

FAQs

What is chimichurri?

Chimichurri is a vibrant Argentine sauce made with fresh herbs, garlic, vinegar, olive oil, and spices. It adds a zesty, herby kick to grilled meats.

Can I use a different cut of steak?

Yes! Ribeye, sirloin, or even New York strip can be used, but flank and skirt steak are best for tacos due to their tenderness and flavor.

Do I have to marinate the steak?

A short 15-minute marinade is enough for great flavor, but for deeper seasoning, marinate for up to 2 hours.

How do I get a perfect sear on the steak?

Make sure your grill or skillet is very hot before adding the steak. Sear for 3-4 minutes per side without moving it too much.

Can I make chimichurri ahead of time?

Yes! Chimichurri can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before serving.

What’s the best way to slice the steak?

Always slice against the grain to ensure tender bites. Cutting with the grain makes the steak chewy.

Are flour or corn tortillas better for this recipe?

Both work well! Flour tortillas are softer, while corn tortillas add an authentic texture and flavor.

Can I make this recipe without a grill?

Yes! Use a cast-iron skillet or grill pan on the stovetop for a great sear.

How long do the pickled onions last?

Pickled onions can be stored in the fridge for up to 2 weeks in an airtight container.

Can I use store-bought chimichurri?

You can, but homemade chimichurri is fresher and more flavorful. Store-bought versions may have preservatives that alter the taste.

Conclusion

These Chimichurri Steak Tacos are packed with bold flavors, making them a fantastic choice for Father’s Day or any taco night. Juicy, smoky steak, zesty chimichurri, and tangy pickled onions come together to create an unforgettable meal. Quick to prepare and easy to customize, this recipe is sure to become a favorite at your table.

Chimichurri Steak Tacos