Chimichurri Steak Tacos

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  • Ingredients & Instructions
  • Reviews



  • 4

    Mission Organics White Corn Tortillas
  • ½

    cup fresh cilantro
  • ½

    cup parsley
  • ½

    tbsp red pepper flakes
  • 1

    tsp kosher salt
  • 2

    tbsp olive oil
  • 2

    tbsp white vinegar
  • 1

    chipotle in adobo from a can, chopped
  • 2

    tbsp onion, roughly chopped
  • 1

    lime, juiced
  • ¾

    lb flank steak, fat removed
  • salt, to season
  • 1

    tbsp olive oil
  • 1

    Tbsp minced garlic
  • ½

    onion, thinly sliced (optional)
  • 2

    tsp cilantro, roughly chopped (optional)


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  • Step 1

    Make chipotle chimichurri sauce by placing cilantro, parsley, red pepper flakes, kosher salt, 2 tbsp olive oil, white vinegar, chipotle in adobo, onion, and lime juice in food processor and process until smooth.

  • Step 2

    Season the steak with salt on both sides. Heat 1 tbsp olive oil over medium-high heat in medium non-stick skillet. Add the flank steak and cook as desired (about 3–4 mins per side for medium rare). Transfer steak to cutting board and slice across the grain.

  • Step 3

    Warm tortillas for 10–15 seconds on each side on an ungreased pan, then assemble tacos by layering steak and topping with chimichurri sauce.

  • Step 4

    Garnish with sliced red onions and cilantro, if desired.

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