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Lunch Dinner 30 Minutes or Less Beef Mexican
4.7 from 23 votes

Steak Tacos

Jump to RecipePrintRate
By: Joanna Cismaru •4/25/22 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of steak tacos on a platter with chimichurri sauce and garnished with tomatoes, avocado and feta
4.70 from 23 votes

Steak Tacos

Prep 15 minutes minutes
Cook 15 minutes minutes
Total 30 minutes minutes
8
Rate Recipe Print Recipe
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.
Prevent your screen from going dark

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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!

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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9 Comments
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Mimi
Mimi
Posted: 1 year ago

5 stars
Hubby wanted tacos but suggested “just fry up some peppers and onions and use one of those packaged bags of fajita beef” (yuck) So I found this and what a treat! I loved how it was tacos w/o being “tacos”. I even fried a sirloin in my cast iron on the stove because it is too hot to BBQ and I amazed myself! Also the chimichurri is the bomb…but I used curly parsley because I think it has more flavor, but it doesn’t break down as easily…so next time I’ll stick w/ flat leaf as you suggest. THANKS!

0
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Tricia
Tricia
Posted: 3 years ago

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.

0
Reply
Laura
Laura
Posted: 5 years ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Laura
Posted: 5 years ago

Just regular flat leaf parsley.

0
Reply
Laura
Laura
Reply to  Joanna Cismaru
Posted: 5 years ago

5 stars
Thanks!

0
Reply
Thalia @ butter and brioche
Thalia @ butter and brioche
Posted: 9 years ago

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

0
Reply
Mimi
Mimi
Posted: 9 years ago

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!!!

0
Reply
Jane
Jane
Posted: 9 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane
Posted: 9 years ago

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. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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