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Steak Tacos with Mexican Chimichurri

These juicy, unbelievably delicious Steak Tacos with Mexican Chimichurri are going to rock your world!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 694 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the steak:
  • 1 orange juiced
  • 2 limes juiced
  • ⅓ cup soy sauce
  • ⅓ cup olive oil
  • 1 teaspoon honey
  • 4 garlic cloves grated
  • ½ cup chopped fresh cilantro stems and leaves
  • 2 pound skirt or flank steak thinly sliced against the grain
  • 1 large sweet onion sliced
For the Mexican Chimichurri:
  • ½ Jalapeño seeded if desired
  • 2 garlic cloves peeled
  • ¼ cup chopped onion
  • 1 packed cup fresh cilantro about 1 bunch, stems and leaves
  • 1 packed cup fresh flat-leaf parsley about 1 bunch, stems and leaves
  • ½ cup extra virgin olive oil
  • ¼ cup lime juice about 2 limes
  • 2 teaspoons ground cumin
  • ¾ teaspoon kosher salt
For serving:
  • 8 corn tortillas store-bought or homemade, warmed
  • Mexican Chimichurri
  • Pico de Gallo
  • Pickled jalapeños and onions optional

Instructions

Cook the steak:
    Cup of Yum
  1. In a medium bowl, whisk together the marinade ingredients and then transfer the mixture to a large zip-top bag. Add the steak and onion slices. Turn to coat and seal the bag. Refrigerate for at least 4 hours or overnight. Remove the bag from the refrigerator about 30 minutes before you begin cooking. 
  2. Heat a large cast-iron skillet over medium-high heat. Cook the steak slices for 6 to 9 minutes, flipping the pieces to cook them evenly. Transfer the steak to a plate, leaving the juices in the skillet. 
  3. Add the onion slices to the skillet, reduce the heat to medium, and cook, stirring constantly, until golden and caramelized, 7 to 9 minutes. Add the steak back to the skillet to heat through. 
Make the Mexican Chimichurri:
  1. In a food processor, pulse the jalapeño, garlic, and onion several times, until chopped. Add the cilantro and parsley and pulse again. Add the oil, lime, cumin, and salt. Pulse until combined. 
  2. Use immediately or transfer to an airtight container and refrigerate for up to 1 week. 
Assemble the tacos:
  1. Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with Mexican chimichurri and pico de gallo. Serve with pickled jalapeños and onions on the side, if desired. 

Notes

  • If you prefer grilled steak, don't slice it first. Grill the steak for 5 to 7 minutes per side to reach your desired doneness. Then slice the steak thinly against the grain and assemble the tacos. 

Nutrition Information

Serving 2 tacos Calories 694kcal (35%) Carbohydrates 41g (14%) Protein 55g (110%) Fat 37g (57%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 143mg (48%) Sodium 947mg (39%) Potassium 1049mg (30%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 246IU (5%) Vitamin C 33mg (37%) Calcium 110mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 694

% Daily Value*

Serving 2 tacos
Calories 694kcal 35%
Carbohydrates 41g 14%
Protein 55g 110%
Fat 37g 57%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 947mg 39%
Potassium 1049mg 22%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 246IU 5%
Vitamin C 33mg 37%
Calcium 110mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.