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Home / Recipes
30 minutes
4.67 from 21 votes
8 Comments

Steak Tacos

Jump to RecipePrint Recipe
  • 331
by: Joanna Cismaru
04.25.22

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Steak Tacos with Chimichurri Sauce – Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a super easy and fresh chimichurri sauce. Add your favorite taco toppings, and voila! Dinner is served, and it’s never been more drool-worthy.

overhead shot of steak tacos on a platter with chimichurri sauce and garnished with tomatoes, avocado and feta

When hubs told me he wanted to grill a couple steaks for dinner, I was thrilled. An easy dinner with no work from me! Except I now had to think of a side dish. That’s when I decided to take those steaks and turn them into something exciting. Steak tacos drizzled with a bright chimichurri sauce and all the fixings!

We ate all 8 tacos in what felt like the blink of an eye. I was craving more not too long after. Well, there’s only one solution to this problem: I’ll just have to make them again this weekend and I strongly recommend you do as well.

overhead shot of all ingredients needed to make steak tacos

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Steaks – I used sirloin steaks, but use any type you have on hand.
  • Salt & pepper – Season to taste.
  • Tortillas – Soft corn or flour tortillas. Make sure you toast your tortillas, I never used to do this before but it makes such a difference. Not only do they look better, but they taste so much better.
  • Toppings – I used avocado, tomatoes, lettuce, feta, and fresh lime wedges.
  • Chimichurri – You can use store bought, but I strongly urge you to make your own, it’s so easy and so much better tasting. Here’s the recipe.
2 photos of steak tacos on a cutting board side by side one with chimichurri on them

How to make steak tacos

  1. Cook the steaks: Using a grill or a skillet. Cook the steaks to your preferred temperature and let them rest for 10 minutes.
  2. Toast tortillas: Toast tortillas in a hot skillet for about 30 seconds per side or until it starts to brown and get golden. I didn’t use any olive oil or butter, but you can brush a bit of butter or olive oil in the skillet.
  3. Assemble the tacos: Slice the steak into thin strips. Place a few steak strips on a tortilla, then drizzle chimichurri sauce over them. Finish with your toppings and enjoy!
2 photos of steak tacos on a cutting board side by side one with chimichurri on them and the other fully garnished

Tips for making the perfect steak

  1. Use your favorite cut – Everyone has their own opinion for what makes a perfect cut of steak. Your kitchen, your rules! Use any type YOU like best.
  2. Use high heat – This will give you a nice sear on the outside while still leaving the middle pink
  3. Season with just salt and pepper
  4. Use a meat thermometer to get the perfect temperature.
    • Rare: 120-130F.
    • Medium rare: 130-135F.
    • Medium: 135F-145F.
    • Medium well: 145F-155F.
    • Well done: 155F+.
  5. Don’t skip resting! It’s important to give your steak time to rest so that all the juices don’t run out after slicing.
  6. Slice against the grain – this way you can have nice and tender bites of steak.
overhead shot of steak tacos on a platter with chimichurri sauce and garnished with tomatoes, avocado and feta

How to serve

I think by now you all know that my husband and I ate these tacos all on their own as an entire meal. They were just too good to stop at one! Or two… or three. If dinner is served for more than two, you’ll want some sides to bulk up the meal. Check out these recipes from my collection:

  • Mexican Street Corn Salad
  • Homemade Salsa
  • Black Bean Corn and Avocado Salad
  • Cheesy Guacamole
  • Tex Mex Potato Salad
  • 3 Ingredient Mexican Rice
  • Pico de Gallo
overhead shot of steak tacos on a cutting board with chimichurri sauce and garnished with tomatoes, avocado and feta

The best toppings

I topped mine with avocados, tomatoes, feta cheese, lettuce, and squeezed a fresh lime wedge over them. These are my favorites! You can, really, use anything you like best. Here are a few ideas for you:

  • Shredded cheddar or Monterey Jack
  • Beans: refried or canned
  • Pickled red onions or fresh onion
  • Bell peppers
  • Hot peppers
  • Corn
  • Shredded Cabbage
  • Cilantro

Leftovers

Leftover steak will last 3-4 days in the fridge. You can enjoy the leftover steak cold in future tacos if you don’t want to lose the pink. You can reheat in the microwave or in a skillet, but keep in mind you will likely lose the pink color.

Cooked steak will last 2-3 months frozen. Let it thaw overnight in the fridge before reheating.

If you’d like to freeze chimichurri sauce, it will last up to 3 week in the fridge or 3 months in the freezer.

side view shot of a steak taco with chimichurri sauce on a cutting board

Did you love this easy recipe? Try these!

  • Carne Asada
  • Easy Chicken Fajitas
  • Cheesy Beef Quesadillas
  • Pork Carnitas
  • Cajun Shrimp Tacos
  • Pizzadillas
  • Steak Fajitas
  • Birria Tacos
  • Tacos Al Pastor

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overhead shot of steak tacos on a platter with chimichurri sauce and garnished with tomatoes, avocado and feta

Steak Tacos

4.67 from 21 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
Steak Tacos with Chimichurri Sauce – Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a super easy and fresh chimichurri sauce. Add your favorite taco toppings, and voila! Dinner is served, and it's never been more drool-worthy.

Ingredients

  • 2 steaks
  • 8 medium tortillas
  • 1/2 cup chimichurri sauce
  • 1 avocado chopped in small pieces
  • 1 cup tomatoes chopped
  • 1 cup lettuce roughly chopped
  • 1/2 cup feta cheese crumbled
  • 1 lime cut into wedges
US Customary – Metric

Instructions

  • Cook the steaks: Using a grill or a skillet. Cook the steaks to your preferred temperature and let them rest for 10 minutes.
  • Toast tortillas: Toast tortillas in a hot skillet for about 30 seconds per side or until it starts to brown and get golden. I didn't use any olive oil or butter, but you can brush a bit of butter or olive oil in the skillet.
  • Assemble the tacos: Slice the steak into thin strips. Place a few steak strips on a tortilla, then drizzle chimichurri sauce over them. Finish with your favorite toppings and enjoy!

Recipe Notes

  1. Leftover steak will last 3-4 days in the fridge. You can enjoy the leftover steak cold in future tacos if you don’t want to lose the pink. You can reheat in the microwave or in a skillet, but keep in mind you will likely lose the pink color.
  2. Cooked steak will last 2-3 months frozen. Let it thaw overnight in the fridge before reheating.
  3. If you’d like to freeze chimichurri sauce, it will last up to 3 week in the fridge or 3 months in the freezer.

Nutrition Information:

Serving: 1tacoCalories: 340kcal (17%)Carbohydrates: 21g (7%)Protein: 17g (34%)Fat: 21g (32%)Saturated Fat: 7g (44%)Cholesterol: 44mg (15%)Sodium: 488mg (21%)Potassium: 390mg (11%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 598IU (12%)Vitamin C: 8mg (10%)Calcium: 116mg (12%)Iron: 2mg (11%)
Course:Dinner, Lunch
Cuisine:Argentinian
Keyword:chimichurri sauce, steak tacos
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 331

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Tricia says

    August 3, 2020 at 6:23 am

    5 stars
    These are incredibly delicious. Simply topped with your chimichurri, diced tomatoes and crumbled feta. Just finished last night’s leftovers for breakfast! Making for supper again tonight.

    Reply
  2. Laura says

    January 22, 2018 at 11:01 pm

    5 stars
    Hi Jo!
    What kind of parsley do you use for chimichurri sauce? Italian Parsley?

    Reply
    • Joanna Cismaru says

      January 23, 2018 at 10:09 am

      Just regular flat leaf parsley.

      Reply
      • Laura says

        January 24, 2018 at 12:01 pm

        5 stars
        Thanks!

  3. Thalia @ butter and brioche says

    August 9, 2014 at 9:47 am

    these look amazing! love the colours.. definitely need to recreate the recipe!

    Reply
  4. Mimi says

    August 7, 2014 at 4:08 pm

    Delicious!!! I love that you used lime juice in the Chimichurri sauce. My husband won’t eat anything with vinegar, so he’s always missed out on chimichurri. Great idea!!!

    Reply
  5. Jane says

    August 7, 2014 at 3:01 am

    Hey Jo
    Can you tell me how to make pesto sauce step by step. I have lots of basil and have been making some pretty darn crappy pesto.
    We loved your baked zucchini wedges recipe!

    Reply
    • jo says

      August 7, 2014 at 3:57 am

      Hi Jane,
      Pesto is quite easy to make. You would need about 2 cups of packed basil, 2 cloves of garlic, about 1/4 cup of pine nuts, salt and pepper, 2/3 cup of olive oil and about 1/4 cup of Parmesan cheese or Pecorino cheese. All you do is put them all together in the blender and pulse a few times. 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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