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Healthy Cilantro Chimichurri Steak Tacos

Cilantro Chimichurri Steak Tacos

Author: Ryan Chapman
Servings : 4


Steak and Marinade

  • 1 1/2 lbs flank steak or sirloin
  • 1 each jalapeno fresh or pickled
  • 2 Tbsp cilantro chopped
  • 1 each lime juiced
  • 2 Tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tsp salt

Cilantro Chimichurri Sauce

  • 1/2 cup cilantro fresh, chopped, packed
  • 1/2 cup fresh parsley chopped, packed
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp bottled minced garlic or about 2 cloves fresh
  • 1 tsp crushed red pepper
  • 1 tsp cumin
  • 1/2 tsp salt

Taco Toppings and Shells

  • 8 each corn tortilla
  • tomato chopped, optional
  • lime wedges, optional
  • avocado sliced, optional


Steak and Marinade

  • Place marinade ingredients in a blender and blend until smooth. Add the marinade and steak to a large zip top bag and refrigerate for at least 1 hour to allow flavors to be imparted to the steak.
  • Heat a grill to medium high and grill the steak to desired doneness. Slice into strips for use in the tacos.

Chimichurri Sauce

  • Add all sauce ingredients to a blender and blend until almost smooth. Some small chunks are desirable and add good texture so there is no need to blend until completely smooth.

Taco Assembly and Toppings

  • Heat tortillas any way you desire or use them as is. I prefer to steam them in damp paper towels in the microwave or lightly fry them in olive oil if I want a slightly crisp tortilla.
  • Add steak strips to tortillas and then top with chimichurri sauce and any additional toppings you desire.
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