- 10 minutes
- 20 minutes
Ground beef and grilled chicken tacos are both delicious and a family favorite, but if you’re wanting to try something new for your next taco night, this Chimichurri Steak Taco recipe may be the perfect choice. The tacos are savory with a punch of freshness from the chimichurri sauce made with fresh herbs and some spices. So, once you’ve prepared your skirt steak, sliced it and started assembling your tacos, you’ll add the fresh chimichurri, as well as corn, avocado and red onion. But, if you want to save a little prep time, you can use bottled chimichurri instead.
Heat a grill pan or cast-iron skillet over high heat. Pat the steak dry with a paper towel, then season on both sides with salt and pepper. Add oil to the pan, waiting until it is very hot before adding the steak. Cook for 2-4 minutes on one side, then flip, cooking an additional 2-4 minutes, depending on desired doneness.
Remove from heat and allow to rest for at least 10 minutes, loosely covered with foil, before cutting.
Pulse chimichurri ingredients in a blender or food processor and set aside. Cut the steak in 1/2-inch-thick slices, across the grain and at a 45° angle for the best texture.
- Dress the tortillas with steak first, then onion, avocado and corn. Drizzle with chimichurri and serve.