Description
Juicy grilled steak topped with vibrant chimichurri sauce and tangy pickled onions, wrapped in warm tortillas—these tacos are a bold and flavorful dish perfect for Father’s Day!
Ingredients
Units
Scale
For the Steak:
- 1 1/2 lbs flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Juice of 1 lime
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pickled Onions:
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Tacos:
- 8 small flour or corn tortillas
- Lime wedges (for serving)
Instructions
- 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.
- Prepare the Steak: Rub steak with olive oil, salt, black pepper, smoked paprika, garlic powder, cumin, and lime juice. Let marinate for 15 minutes.
- Make the Chimichurri: In a bowl, mix parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Set aside.
- Grill the Steak: Preheat a grill or skillet to high heat. Sear steak for 3-4 minutes per side for medium-rare, or longer for desired doneness. Let rest for 5 minutes, then slice thinly.
- Assemble the Tacos: Warm the tortillas, then layer with sliced steak, chimichurri sauce, and pickled onions. Serve with lime wedges.
Notes
- For extra tenderness, let the steak marinate for up to 2 hours.
- Adjust the red pepper flakes in the chimichurri for more or less spice.
- Warm tortillas over the grill for a slight charred flavor.
