Description
A quick and easy recipe for juicy flank steak tacos topped with a vibrant, garlicky chimichurri sauce, perfect for busy weeknights.
Ingredients
Scale
- 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
Instructions
- Mix 2 tablespoons olive oil, lime juice, minced garlic, ground cumin, salt, and pepper in a bowl. Rub this marinade all over the flank steak. Marinate in the fridge for 1 hour if possible, or rest at room temperature for 10 minutes before cooking.
- While the steak marinates or rests, combine 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 until herbs are finely chopped but not pureed. Adjust seasoning and set aside.
- Preheat grill or grill pan over medium-high heat. Cook steak for 4-5 minutes on one side without moving, then flip and cook another 3-5 minutes for medium-rare. Remove from heat and let rest for 5 minutes.
- Warm tortillas in a dry skillet or on the grill for about 30 seconds per side. Keep warm by wrapping in a clean kitchen towel.
- Slice steak thinly against the grain. Assemble tacos by placing steak slices on tortillas, drizzling with chimichurri sauce, and adding desired toppings. Serve immediately.
Notes
Slice steak against the grain for tenderness. Let steak rest after cooking to keep it juicy. Make extra chimichurri for other dishes. Warm tortillas properly to keep them soft. Adjust red pepper flakes to control spice level. Use pre-marinated skirt steak for a quicker option. Store leftovers separately and consume within 3 days. Avoid freezing chimichurri and tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving = approxim
- Calories: 450
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 35
Keywords: carne asada, tacos, chimichurri, flank steak, quick dinner, weeknight meal, Mexican recipe, easy tacos