Chimichurri Steak Tacos
A celebration of flavors featuring tender flank steak, vibrant chimichurri sauce, and an array of delicious toppings, perfect for gatherings or a special taco night.
Ingredients
For the Pickled Onions
- 1 large red onion, sliced Adds sweetness and texture; feel free to substitute with white onion.
- 1/2 cup water Used for pickling the onions; can substitute with broth for extra flavor.
- 1/4 cup white vinegar Gives the pickled onions a tangy kick; can use apple cider vinegar.
- 1 tablespoon granulated sugar Balances out the vinegar for the pickled onions; honey or agave can work too.
For the Tacos
- 1.5 pounds flank steak The star of the show! Skirt steak or sirloin can be used as substitutes.
- 1 each avocado, sliced Adds creaminess; guacamole can be used instead.
- 1 cup crumbled cotija cheese Elevates the taste; feta or queso fresco are great alternatives.
- 2 each jalapeños, thinly sliced Adds a spicy kick; can use bell peppers for less heat.
- 8 each white corn tortillas Homemade or store-bought is fine!
- 1 bunch cilantro (optional for garnish) Adds a fresh note; can be skipped if not a fan.
- 1 recipe chimichurri sauce A flavorful must-have for the tacos!
Instructions
Pickling the Onions
- In a small saucepan, combine sliced red onions, water, white vinegar, and sugar. Bring to a boil, then turn off the heat and let sit for at least 15 minutes.
Preparing the Steak
- Generously season the flank steak with salt and pepper. Let rest while preheating the cooking surface.
- Preheat a large cast-iron skillet or grill over high heat. Add high-heat oil to coat the surface.
- Place the steak in the pan and cook for 1 to 2 minutes on each side, creating a char. Sear the edges and check internal temperature aiming for 135°F for medium-rare.
- Remove the steak from heat and let it rest for at least 15 minutes.
Preparing the Tortillas
- Preheat the oven to broil. Place tortillas on a baking sheet and broil for about 30 seconds on each side until warm and slightly crisp.
Assembling the Tacos
- Slice the rested steak into 1/4-inch thick pieces against the grain.
- Lay a tortilla flat, add sliced steak, top with avocado, crumbled cheese, pickled onions, jalapeño slices, and chimichurri sauce.
Serving
- Enjoy the tacos with chips, guacamole, and a refreshing margarita!
Notes
For extra flavor, grill tortillas over stovetop instead of oven. Store leftover steak in an airtight container for 3-4 days.