Verde Chimichurri Steak Tacos
Grilled Steak Tacos with Bright Herb Chimichurri
Juicy grilled flank steak is sliced into warm corn tortillas with herb-packed chimichurri, avocado, tomatoes, feta, and cool sour cream.
About This Recipe
Verde Chimichurri Steak Tacos have the kind of energy that makes dinner feel like a gathering. Flank steak gets a quick, smoky sear before it is sliced thin and tucked into warm corn tortillas. A spoonful of parsley-cilantro chimichurri brings vinegar, garlic, and fresh heat to every bite, while avocado, tomatoes, feta, and sour cream fill out the plate.
Chimichurri is strongly associated with Argentine grilling, where its sharp herbs and vinegar are served alongside rich cuts of beef. Tacos provide a Mexican-inspired way to carry those flavors, pairing the sauce with corn tortillas and colorful toppings. The combination is a lively cross-cultural dinner built around the shared idea that grilled meat needs something fresh and bright beside it.
The sauce is best when it has time to settle for a few minutes before serving. Vinegar wakes up the herbs, lemon rounds out the acidity, and red pepper flakes leave a gentle warmth behind the garlic. Make it a little loose rather than pasty so it can run over the steak and mingle with the cool sour cream.
Flank steak rewards a hot surface and a short cooking window. Dry the meat before seasoning, wait for a crust to form, and let it rest before slicing; those three small choices do more for tenderness than a long marinade. Cutting across the grain is the final piece, turning a firm cut into easy-to-eat taco strips.
Warm tortillas keep the meal flexible and make the toppings feel abundant. Start with the steak, add the juicy tomatoes and creamy avocado, then use feta and sour cream to soften the herbs and vinegar. The chimichurri belongs on top at the end so its green color and fresh aroma stay vivid.
Serve the tacos with charred corn, black beans, or a simple citrus salad for a table full of contrast. The chimichurri can be made a day ahead and kept covered in the refrigerator, while leftover assembled tacos are best separated into components. Refrigerate the steak within two hours in a shallow airtight container and use it within three to four days; reheat it gently so the slices do not dry out.
Ingredients
- 1 pound flank steak (454g)
- 2 tablespoons olive oil (30mL)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1 cup fresh parsley, chopped (60g)
- 1/2 cup fresh cilantro, chopped (30g)
- 1/4 cup red wine vinegar (60mL)
- 2 tablespoons fresh lemon juice (30mL)
- 3 garlic cloves, finely minced (9g)
- 1/2 teaspoon crushed red pepper flakes (1g)
- 1/2 cup cherry tomatoes, halved (75g)
- 8 small corn tortillas (about 160g)
- 1 avocado, sliced (150g)
- 1/2 cup crumbled feta cheese (75g)
- 1/4 cup sour cream (60g)
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Step by Step Instructions
- Bring the steak to temperature Take the flank steak from the refrigerator 20 to 30 minutes before cooking. Pat it dry with paper towels so the surface can brown well.
- Season the steak Rub the steak with 1 tablespoon of olive oil, the kosher salt, and the black pepper. Let it stand while you prepare the chimichurri.
- Make the chimichurri Stir the parsley, cilantro, red wine vinegar, lemon juice, garlic, red pepper flakes, and the remaining 1 tablespoon of olive oil in a small bowl. Set it aside for at least 10 minutes so the herbs soften and the flavors meld.
- Preheat the cooking surface Heat a grill or heavy skillet over medium-high heat, about 425°F (218°C). Oil the grates or pan lightly if needed.
- Sear the first side Place the flank steak on the hot surface and cook without moving it for 4 to 5 minutes, until a browned crust and clear grill marks form.
- Turn and finish the steak Flip the steak and cook for another 4 to 5 minutes. Check the thickest part with an instant-read thermometer and cook to 145°F (63°C) for a food-safe medium finish, or to your preferred doneness.
- Rest the steak Transfer the steak to a clean cutting board and rest it for 5 minutes. The short rest keeps the slices juicy and makes the grain easier to see.
- Prepare the toppings While the steak rests, halve the tomatoes, slice the avocado, crumble the feta, and set out the sour cream and chimichurri.
- Warm the tortillas Warm the corn tortillas in a dry skillet or on the grill for about 30 seconds per side. Stack them in a clean towel so they stay pliable.
- Slice against the grain Look for the long muscle fibers in the rested flank steak and slice across them into thin strips. Cutting against the grain keeps each bite tender.
- Assemble the tacos Place a few steak slices on each warm tortilla, then add cherry tomatoes, avocado, feta, and a small spoonful of sour cream.
- Finish and serve Spoon the chimichurri over the tacos and serve immediately. Pass extra chimichurri and lime wedges at the table if desired.
Utensils
- Charcoal or gas grill, or heavy skillet
- Medium mixing bowl
- Small bowl for the chimichurri
- Cutting board
- Chef's knife
- Grill tongs
- Measuring spoons
- Instant-read thermometer
- Small spoon or whisk
- Serving platter or taco holder
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 560 kcal | 28% |
| Protein | 34 g | 68% |
| Fat | 30 g | 38% |
| Saturated Fat | 9 g | 45% |
| Carbohydrates | 44 g | 16% |
| Sugars | 4 g | — |
| Fiber | 8 g | 29% |
| Sodium | 870 mg | 38% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Add pickled onions or sliced jalapeño for extra brightness and heat.
- Use cotija in place of feta for a more distinctly Mexican-inspired finish.
- Serve with grilled corn, black beans, or a crisp citrus salad.
Storage & Reheating
Within two hours of cooking, cool leftover steak and refrigerate it in a shallow airtight container at 40°F (4°C) or below. Use it within three to four days.
Reheat the sliced steak gently in a covered skillet or low oven, and warm fresh tortillas separately. Stop as soon as the filling is hot so the meat stays tender.
Practical Cooking Notes
Ten minutes gives the herbs and vinegar time to settle into a balanced chimichurri.
Find the long fibers in the rested steak and cut across them for a more tender bite.
A clean towel or tortilla warmer helps the corn tortillas stay flexible while you assemble.
Frequently Asked Questions
How do I know when the flank steak is done?
Check the thickest part with an instant-read thermometer and cook to 145°F (63°C) for a food-safe medium finish, or remove it earlier for your preferred doneness. Always rest the steak for 5 minutes before slicing.
Can I make the chimichurri ahead of time?
Yes. Make it up to one day ahead, cover it, and refrigerate it. Let it sit out briefly and stir it well before serving so the oil and vinegar come back together.
Can I use skirt steak instead of flank steak?
Yes. Skirt steak is a good substitute, though it is thinner and may cook faster. Watch it closely over high heat, then rest and slice it against the grain.
How can I keep the corn tortillas from tearing?
Warm the tortillas for about 30 seconds per side and hold them in a clean towel or tortilla warmer. For a fuller taco, use two tortillas together so the steak and toppings are easier to handle.