Ah, the sizzle of a grill on a summer’s evening—there’s truly nothing like it. These chimichurri steak tacos are like little flavor explosions in your mouth, making your taste buds dance with every bite. (Did I mention I once tried them at a backyard barbecue and practically begged for the recipe?) Whether you’re a taco aficionado or just dipping your toes into the world of grilled delights, these are a must-try.
Steps
- Prepare the Marinade: Combine fresh orange and lime juice, soy sauce, olive oil, minced garlic, chopped cilantro, and spices such as cumin, coriander, and chili powder. Optionally, add adobo sauce for a smoky flavor. Place the steak in a dish or ziplock bag, cover with the marinade, and refrigerate for at least 30 minutes or overnight.
- Make the Sides: Prepare chimichurri sauce by finely chopping cilantro, parsley, onion, and jalapeño, then mixing with lime juice, olive oil, cumin, coriander, and salt. For pico de gallo, mix chopped tomatoes, onion, cilantro, serrano chili, and garlic with lime juice and olive oil. Create quick pickles by boiling vinegar, water, sugar, salt, and peppercorns, then adding sliced vegetables and cooling them.
- Grill the Steak: Remove the steak from the marinade and bring it to room temperature. Preheat the grill to medium-high heat and cook the steak for 5-7 minutes on each side until medium-rare. Allow the steak to rest for 10 minutes under foil before slicing thinly across the grain.
- Prepare the Tortillas: Lightly grill the tortillas until they are soft and pliable, or toast them over a gas flame until they bubble. Keep them warm by wrapping them in a towel and placing them in a bowl.
- Assemble the Tacos: Slice the steak into thin strips and optionally top with chimichurri sauce. Serve the steak, tortillas, and sides together, allowing guests to assemble their tacos with additional garnishes as desired.
Ingredients
- 2 lbs Flank Steak (or skirt steak, preferably organic and grass-fed)
- 1/3 cup fresh orange juice (juice of 1 orange)
- 1/4 cup fresh lime juice (juice of 2 limes)
- 1/3 cup soy sauce
- 1/3 cup olive oil
- 1/2 teaspoon sugar (optional)
- 4 garlic cloves, finely minced
- 1/2 cup chopped cilantro (including stems)
- 1/2 teaspoon each of cumin, coriander, and chili powder (optional)
- 1–3 teaspoons adobo sauce from canned chipotles (optional for smoky flavor)
- 1 cup packed cilantro (small stems included)
- 1 cup packed Italian parsley (thin stems included)
- 1/4 cup fresh lime juice (1-2 limes)
- 1/2 cup olive oil, or more as needed
- 1/4 cup chopped onion
- 2 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3/4 teaspoon kosher salt
- 1/2 of one jalapeño pepper
- 4 vine-ripe tomatoes, chopped
- 1/2 medium red onion, chopped
- 2 green onions, white and green parts, sliced
- 1 Serrano chili, minced
- A handful of fresh cilantro leaves, chopped
- 3 garlic cloves, minced
- Juice of 1 1/2 limes
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 cups mixed slices of radishes, onion, carrots, cauliflower, or preferred vegetables
- 1 cup vinegar
- 1 cup water
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 1 teaspoon whole peppercorns or coriander seeds
- A few sprigs of cilantro
- 12 small tortillas (corn, flour, or a blend, or homemade)
- Lime wedges
- Chipotle Mayo
- Avocado slices
- Mexican cabbage slaw
- Crumbled queso fresco or cotija cheese (optional)
- Tapatio or hot sauce
- Sour cream
- Guacamole
- Cilantro
- Mexican Pinto Beans
FAQ
- What type of steak is best for Grilled Steak Tacos?
- Flank steak or skirt steak is recommended for these tacos. Ideally, opt for grass-fed and finished steak to enhance the flavor and quality.
- Can I prepare the sides for the tacos in advance?
- Yes, you can make the sides like Chimichurri Sauce, Quick Pickles, and Pico de Gallo Salsa a day ahead. This makes the final preparation easier when it’s time to serve.
- How long should the steak be marinated?
- The steak should be marinated for at least 30 minutes, but for the best flavor, it’s ideal to marinate it overnight.
- Is there a vegan alternative for the Grilled Steak Tacos?
- Yes, grilled portobello mushrooms or Mexican spice-rubbed tofu can be used as a vegan substitute for the steak. The rest of the recipe remains the same.
- What are some recommended toppings for the tacos?
- Traditional toppings include chopped onion, cilantro, and lime. Additional options are Chimichurri Sauce, Pickled Onions, Grilled Onions, and Pico de Gallo. Garnishes like avocado slices, crumbled queso fresco, or hot sauce can also enhance the tacos.
Tips
- Marinate in Advance: Enhance the flavor by marinating the steak for at least 30 minutes, or ideally overnight. Use a covered dish or a sealed bag, and remember to occasionally turn the meat for even flavor absorption.
- Prepare Sides Ahead: To streamline the cooking process, prepare the sides such as chimichurri sauce, pickles, and pico de gallo a day in advance. This makes entertaining easier and allows you to focus on grilling.
- Grill Steak to Perfection: Bring the steak to room temperature before grilling for an even cook. Aim for a medium-rare finish, about 5-7 minutes on each side, and allow it to rest under foil for 10 minutes to retain juices.
- Warm Tortillas Properly: Lightly grill or toast your tortillas until they bubble slightly, then keep them warm by wrapping in a clean towel. This ensures they stay soft and pliable for assembling tacos.
Equipment
- Grill or Grill Pan – Essential for grilling the steak and onions.
- Food Processor – Useful for making chimichurri sauce efficiently.
- Large Cutting Board – For slicing the steak and serving.
- Kitchen Tongs – For handling and turning the steak on the grill.
- Citrus Juicer – To extract juice from oranges and limes for the marinade and chimichurri sauce.
- Small Saucepan – Needed for making quick pickles.
- Mixing Bowls – For preparing and mixing various ingredients like marinades and salsas.
- Chef’s Knife – For chopping and slicing ingredients like onions, garlic, and herbs.
- Grill Brush – To clean the grill before and after use.