Carne Asada Tacos with Chimichurri Easy Recipe for Busy Weeknights

Name: Carne Asada Tacos with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 pounds flank steak (or skirt steak); 3 tablespoons olive oil (extra virgin recommended); 2 tablespoons fresh lime juice; 4 cloves garlic, minced (about 1 tablespoon); 1 cup packed fresh parsley (flat-leaf); ½ cup packed fresh cilantro (optional); 2 tablespoons red wine vinegar; ½ teaspoon red pepper flakes; 1 teaspoon ground cumin; Salt and pepper to taste; 12 small corn or flour tortillas; Optional toppings: diced onions, sliced avocado, crumbled queso fresco, fresh lime wedges

Posted on July 31, 2026

Elijah Vega

carne asada tacos with chimichurri - featured image

One Thursday night not long ago, I was standing in my kitchen, staring down a lonely flank steak and a fridge full of random veggies, wondering how on earth I was going to pull together dinner without ordering takeout. My usual go-to weeknight meals were feeling stale, and honestly, I was craving something fresh and bold—but without a million steps or exotic ingredients. That’s when I remembered a recipe a friend shared during a summer BBQ: carne asada tacos with chimichurri. I gave it a shot, tweaking the chimichurri to be quicker and the steak to cook faster, and within 30 minutes, I had dinner on the table that made everyone ask for seconds. Since then, this carne asada tacos with chimichurri recipe has become my lifesaver on busy weeknights—simple, vibrant, and packed with flavor.

Here’s the thing: I’ve tried a bunch of carne asada recipes over the years, and this one nails the perfect balance between juicy steak and herby, zesty chimichurri without any fuss. Plus, it’s customizable to what you have on hand, and it comes together fast enough that you won’t feel like you’re sacrificing flavor for convenience. If you’ve been hunting for a weeknight dinner that feels like a celebration but cooks like a dream, this recipe’s got you covered.

Why You’ll Love This Recipe

This carne asada tacos with chimichurri recipe has completely changed our weeknight dinner game. Here are a few reasons why I keep coming back to it:

Quick and Easy Prep — The marinade doubles as your flavor booster, and the chimichurri sauce comes together in under 10 minutes. I often mix it while the steak is resting, which saves time.
Flavor Explosion — The tangy, garlicky chimichurri cuts through the rich, charred steak perfectly. Even my husband, who’s picky about spice and herbs, can’t get enough.
Flexible for Busy Nights — I’ve made it with both fresh flank steak and pre-marinated skirt steak from the store. Both work like a charm when you’re short on time.
Family-Friendly — I can pile these tacos with extra avocado and cheese for the kids, and keep it spicy for the adults by adding a little extra chili in the chimichurri. Everyone’s happy.
Leftovers Worth Loving — If there’s any steak left, it makes incredible taco salads or sliders the next day.

Honestly, this recipe feels like a little fiesta on a weeknight, without the stress. It’s become my fallback when I want something fresh, fast, and full of personality.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients already. I’m pretty particular about the marinade and chimichurri components because that’s where all the magic happens.

Flank steak (1.5 pounds / 680g) — This cut is perfect for carne asada: flavorful, quick to grill or pan-sear, and tender when sliced against the grain. You can substitute skirt steak if that’s what you find.
Olive oil (3 tablespoons / 45ml) — Use good quality extra virgin for the chimichurri; it really shines here.
Lime juice (2 tablespoons / 30ml) — Freshly squeezed is a must. It brightens the steak and sauce beautifully.
Garlic (4 cloves, minced / about 1 tablespoon) — Fresh only. Garlic is the heart of both the marinade and chimichurri.
Fresh parsley (1 cup packed / 30g) — Flat-leaf parsley is best for chimichurri. It adds a fresh, herbaceous note.
Fresh cilantro (½ cup packed / 15g) — Optional but highly recommended for that vibrant Mexican flavor.
Red wine vinegar (2 tablespoons / 30ml) — Adds acidity and balance to the chimichurri. White vinegar is a decent substitute if you’re out.
Red pepper flakes (½ teaspoon) — Adds just the right kick in the chimichurri. Adjust to your spice tolerance.
Ground cumin (1 teaspoon) — In the marinade, it brings a subtle earthiness.
Salt and pepper — To taste. I like to salt the steak generously before cooking to build a crust.
Small corn or flour tortillas (12) — Warmed before serving. I prefer corn for authenticity, but flour works well too.
Optional toppings: diced onions, sliced avocado, crumbled queso fresco, fresh lime wedges

If you want to keep it super simple, just make the marinade and chimichurri sauce with these core ingredients and pile on the basics. I usually keep a bag of frozen corn tortillas in the freezer for nights like this.

Equipment Needed

You don’t need anything fancy for this carne asada tacos with chimichurri recipe. Here’s what I use:

Grill or grill pan — I use a cast iron grill pan when it’s too cold to fire up the outdoors. It gives a great sear and those classic grill marks.
Mixing bowls — One for the marinade, one for the chimichurri. I prefer glass or stainless steel.
Sharp knife — For chopping garlic and herbs. A dull knife will make your eyes water more than the onions!
Citrus juicer — Optional, but squeezing fresh lime juice is much easier with one.
Tongs — For flipping the steak on the grill.
Small skillet or griddle — To warm tortillas. Alternatively, you can warm them directly on the grill.

If you don’t have a grill or grill pan, a heavy skillet or cast iron pan works fine—you’ll still get a tasty sear.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up along the way.

Step 1: Marinate the Steak (10 minutes + optional 1 hour)

Start by mixing 2 tablespoons olive oil, lime juice, minced garlic, ground cumin, salt, and pepper in a bowl. Rub this mixture all over the flank steak, making sure it’s well coated. If you have an hour, let it marinate in the fridge — it deepens the flavor — but if you’re short on time, you can cook it right away. I often do a quick 10-minute rest at room temperature before cooking.

Step 2: Make the Chimichurri Sauce (5-7 minutes)

While the steak marinates or rests, combine the parsley, cilantro, minced garlic, red wine vinegar, 1 tablespoon olive oil, red pepper flakes, and a pinch of salt in a blender or food processor. Pulse a few times until the herbs are finely chopped but not pureed. Taste and adjust seasoning—add more vinegar for tang or more oil for richness. Set aside.

Step 3: Cook the Steak (8-10 minutes)

Preheat your grill or grill pan over medium-high heat. Once hot, place the steak on the grill and let it cook undisturbed for 4-5 minutes—this helps build a nice crust. Flip and cook another 3-5 minutes for medium-rare (adjust time for thickness and preferred doneness). The steak should be charred on the outside and juicy inside. Remove from heat and let it rest for 5 minutes—this locks in the juices.

Step 4: Warm the Tortillas (2-3 minutes)

While the steak rests, warm your tortillas in a dry skillet or on the grill for 30 seconds per side. Keep them warm by wrapping in a clean kitchen towel.

Step 5: Assemble the Tacos (5 minutes)

Slice the steak thinly against the grain. Pile the slices onto warm tortillas, drizzle generously with chimichurri sauce, and add your favorite toppings like diced onions, avocado slices, and a squeeze of lime. Serve immediately and enjoy.

Expert Tips & Tricks

Slice Against the Grain: This is key to tender meat. Look for the muscle fibers and cut perpendicular to them.
Don’t Skip the Rest: Letting the steak rest after cooking helps keep it juicy and flavorful.
Make Extra Chimichurri: It’s so good you’ll want it on everything—grilled veggies, roasted potatoes, even scrambled eggs.
Keep Tortillas Warm: Wrap them in a towel or use a tortilla warmer. Cold tortillas break and aren’t as tasty.
Customize Heat Level: Adjust the red pepper flakes in the chimichurri or add sliced jalapeños to the tacos if you want more spice.
Quick Weeknight Hack: Use pre-chopped fresh herbs or jarred chimichurri in a pinch, but homemade is always better.

Variations & Substitutions

Once you’ve nailed the basic carne asada tacos with chimichurri, here are some fun ways to mix things up:

Chicken or Shrimp Tacos — Swap the steak for grilled chicken thighs or shrimp. Use the same marinade and chimichurri for a fresh twist.
Vegetarian Version — Grilled portobello mushrooms or roasted cauliflower steaks work beautifully with chimichurri.
Add a Creamy Element — A drizzle of Mexican crema or a dollop of sour cream cools the heat and adds richness.
Cheese Toppings — Crumbled queso fresco or shredded cheddar adds a nice salty contrast.
Swap for Flour Tortillas — If corn tortillas aren’t your thing, flour tortillas hold up well and add softness.

If you want to explore more easy dinner ideas with bold flavors for busy nights, you might enjoy my chicken bacon ranch sliders or the cozy vanilla chai apple cider to warm up after dinner.

Serving & Storage

How to Serve: I like to serve these carne asada tacos with a simple side like Mexican street corn or a crisp green salad. When I’m feeling fancy, a side of soft baked pretzel dogs pairs surprisingly well at casual gatherings.

Storage: Store leftover steak and chimichurri separately in airtight containers in the fridge for up to 3 days. Tortillas are best fresh, but you can wrap and warm them later.

Reheating: Warm the steak gently in a skillet over low heat to avoid drying it out. Reheat chimichurri at room temperature or briefly in the microwave. Assemble tacos right before eating for the best texture.

Freezing: I don’t recommend freezing this dish, as the chimichurri and tortillas don’t freeze well. If you want to meal prep, cook the steak and keep all components separate.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (based on 4 servings):

Calories	450
Protein	35g
Carbohydrates	25g
Fat	22g
Saturated Fat	5g
Sodium	600mg

This recipe delivers a good amount of protein and healthy fats from the steak and olive oil. The carbs come mainly from the tortillas. Adding extra veggies boosts fiber and vitamins. It’s definitely comfort food, but with fresh herbs and lime juice, it feels lighter than typical taco night fare.

Final Thoughts

So that’s my go-to carne asada tacos with chimichurri recipe for busy weeknights! I’ve probably talked your ear off, but when you cook a dish this often, you gather plenty of thoughts. It’s saved me from scrambling more times than I can count and feels like a little celebration on hectic evenings.

This recipe is all about balance—bold flavors without complicated steps, fresh ingredients without a long grocery list. Make it your own by adding your favorite toppings or swapping proteins. If you make it, drop a comment below and tell me how it went! I love hearing about your kitchen wins and even your “oops” moments. Cooking’s more fun when we share.

Happy cooking! And I hope your kitchen smells as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use a different cut of beef for carne asada?

A: Absolutely! Skirt steak, hanger steak, or even sirloin can work, but flank steak is my favorite because it cooks quickly and stays tender when sliced right. Just remember to slice against the grain for the best texture.

Q: How long can I marinate the steak?

A: Ideally, marinate for at least 30 minutes and up to 4 hours. If you’re really pressed for time, 10 minutes at room temp still works. Longer marinating helps tenderize and infuse flavor, but don’t go past 6 hours or the acid can start to “cook” the meat.

Q: Can I make chimichurri ahead of time?

A: Yes! Chimichurri actually tastes better after sitting a few hours because the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Bring it back to room temperature before serving.

Q: What’s the best way to warm tortillas without drying them out?

A: I like warming them in a dry skillet over medium heat for about 30 seconds per side, then wrapping them in a clean kitchen towel to keep them soft and warm. You can also warm them directly on the grill for a smoky touch.

Q: Can I freeze leftovers?

A: I don’t recommend freezing the chimichurri or tortillas, as texture suffers. You can freeze cooked steak slices, but I find it dries out. Better to keep leftovers refrigerated and enjoy within 3 days.

Q: How do I make this recipe gluten-free?

A: Use corn tortillas, which are naturally gluten-free. Also, double-check your vinegar and any store-bought seasonings to ensure they don’t contain gluten. The rest of the recipe is naturally gluten-free.

Q: Can I make this recipe spicier?

A: Definitely! Increase the red pepper flakes in the chimichurri or add sliced fresh jalapeños or pickled serranos as a taco topping. I like to keep it mild for the kids, but spice it up for the adults at the table.

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