Easy Chimichurri Steak Tacos

Weeknight chimichurri sauce doesn’t have to be hard. In this post, I share with you how to make easy chimichurri steak tacos that everyone will love!

Easy weeknight tacos is the best thing for busy parents! This chimichurri steak tacos recipe makes it super easy to kick up your tacos a notch with delicious and flavorful chimichurri sauce!

Check out the recipe below.

I’m sharing below my delicious recipe for chimichurri steak tacos.

Ingredients for Chimichurri Steak Tacos

1 cup cilantro leaves, lightly packed
1 cup parsley leaves, lightly packed
2/3 cup oregano leaves, lightly packed
4 garlic cloves, chopped
4 tablespoons olive oil, extra virgin
2 mangos, diced
1 mango, diced
1 teaspoon salt
12 Mission flour tortillas, warmed
1 1/2 pounds of flank steak
salt and pepper to taste

toppings
1 cup tomatoes, freshly diced
1 cup onions, freshly diced
1 bag shredded cheddar cheese

Directions for your Chimichurri Steak Tacos

Preheat the oven to 350 degrees (will be used for warming the tortillas).

Start the grill (charcoal preferably) for the steak.

Season the flank steak with salt and pepper to your liking.

While the oven is preheating and grill is getting hot, prepare the chimichurri sauce.

In a blender, add in the cilantro, parsley, oregano, garlic, olive oil, 2 diced mangos, and salt in a processor until smooth.

I typically start with the garlic to mince it first in the processor.

Next, I add the diced mango.

And then the rest of the ingredients.

Next prepare your toppings. Dice your tomatoes, onions and remaining mango.

Since my family likes to add their own toppings, I put it on a tray. Notice that the additional diced mango also serves as an additional topping!

Grill the steak until slightly browned and desired doneness.

Let the steak rest for 5 minutes.

While the steak is resting, wrap the tortillas in aluminum foil and put them in the oven for 5 minutes.

Cut the steak across the grain slightly.

Once the tortillas are warm, put the tacos together with the steak, chimichurri sauce, tomatoes, onions and cheddar cheese.

Then serve! Don’t these chimichurri steak tacos look delicious?

Print

Easy Chimichurri Steak Tacos

Delicious steak chimichurri soft tacos. 

Course Main Course

Cuisine Mexican

Keyword steak

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 People

Calories 300 kcal

Author www.sengerson.com

Ingredients

• 1 cup cilantro leaves lightly packed
• 1 cup parsley leaves lightly packed
• 2/3 cup oregano leaves lightly packed
• 4 garlic cloves chopped
• 4 tablespoons olive oil extra virgin
• 2 mangos diced
• 1 mango diced
• 1 teaspoon salt
• 12 Mission flour tortillas warmed
• 1 1/2 pounds of flank steak
• salt and pepper to taste

Toppings

• 1 cup tomatoes freshly diced
• 1 cup onions freshly diced
• 1 bag shredded cheddar cheese

Instructions

1. Preheat the oven to 350 degrees (will be used for warming the tortillas).
2. Start the grill (charcoal preferably) for the steak.
3. Season the flank steak with salt and pepper to your liking.
4. Dice tomatoes, onions and remaining mango.
5. While the oven is preheating and grill is getting hot, prepare the chimichurri sauce.
6. In a blender, add in the cilantro, parsley, oregano, garlic, olive oil, 2 diced mangos, and salt in a processor until smooth.
7. Grill the steak until slightly browned and desired doneness.
8. Let the steak rest for 5 minutes.
9. While the steak is resting, wrap the tortillas in aluminum foil and put them in the oven for 5 minutes.
10. Cut the steak across the grain slightly.
11. Once the tortillas are warm, put the tacos together with the steak, chimichurri sauce, tomatoes, onions and cheddar cheese.