Chimichurri Steak Tacos
Charred skirt steak, bright chimichurri, charred tortillas
Mexican-style street tacos with an Argentine chimichurri twist: skirt or flank steak seared hard and sliced thin, charred corn tortillas, quick-pickled red onions, cotija, and lime crema — the chimichurri is the bright, herby signature that sets these apart from a plain carne asada taco. Sized for a full crew, with timing that still works when the kitchen gets interrupted.
Why crews like it: Charred steak, bright chimichurri, tortilla night — the herby green sauce is what makes the crew ask for these by name instead of just 'tacos.' One line, real portions, no drama at the stove.
1400Cal
67gProtein
93gCarbs
87gFat
Ingredients
- 4.5 Lb Skirt Or Flank Steak
- 2.5 Tbsp Smoked Paprika
- 1.5 Tbsp Chili Powder
- 2.5 Tsp Ground Cumin
- 1.5 Tbsp Garlic Powder
- 2.5 Tbsp Kosher Salt
- 1 Tbsp Black Pepper
- 2.5 cups packed Fresh Parsley (flat-Leaf)
- 1.5 cups packed Fresh Cilantro
- 8 Garlic Cloves
- 8 Tbsp Red Wine Vinegar
- 1.25 Cups Extra-Virgin Olive Oil
- 3 large Red Onion
- 1.25 Cups White Vinegar (pickling)
- 2.5 Tbsp Sugar
- 48 Corn Tortillas
- 16 Oz Cotija Cheese
- 2.5 Cups Sour Cream
- 12 count Limes
- 6 count Fresh Jalapeño Peppers
- 4 Tbsp Neutral Oil (high Heat)
Instructions
- Make the chimichurri: Finely chop parsley and cilantro — you want small pieces, not a wet purée (blending too long turns chimichurri muddy). Mince garlic. Whisk olive oil, red wine vinegar, garlic, herbs, 1 tsp salt, and cracked pepper. Chimichurri should look like loose green confetti in glossy oil — sharp, herb-forward, not mayonnaise-thick. Taste: it should hit acid first, then garlic, then peppery herbs. Hold at room temp 20 minutes so flavors meld.
- Quick-pickle the onions: Slice red onions paper-thin on a mandoline if you have one — thick rings stay crunchy-raw instead of pickle-soft. Cover with white vinegar, pinch of salt, and sugar; toss and let sit at least 15 minutes. Done when rings turn hot pink and taste tangy-sweet (not harsh raw onion). Drain lightly before the line — keep a little brine for brightness.
- Season the steak: Pat skirt or flank completely dry — wet steak steams instead of chars. Rub with smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Skirt has more fat and forgiving texture; flank is leaner — either works, but slice against the grain extra thin for flank. Let sit 10 minutes at room temp so the salt seasons the interior.
- Sear the steak hard: Heat cast iron or the grill to screaming hot and film it with the neutral oil — it should shimmer and barely smoke. Sear steak in batches; don't crowd. You want deep brown crust with grill marks, not gray steamed meat. Flip once. Skirt: 3–4 min per side for medium-rare. Flank: 4–5 min per side. Pull at an internal temp of 125–130°F for a pink center — carryover adds about 5°F while resting; cook to 145°F if the hall wants zero pink. Common mistake: flipping too early; wait until the crust releases cleanly.
- Rest and slice against the grain: Transfer steak to a cutting board and rest uncovered 8–10 minutes — juices redistribute so slices stay juicy, not a puddle on the board. Slice at a sharp angle against the grain into thin ribbons (⅛-inch). You should see short muscle fibers, not long chewy lines. Hold loosely covered with foil — don't stack hot slices or they'll steam soggy.
- Char the tortillas: Work in batches over open flame, hot cast iron, or dry skillet. 20–40 seconds per side until you see leopard char spots and smell toasted corn — pliable in the center, not cracker-crisp. Stack wrapped in a towel so they steam slightly and stay warm. Cold tortillas crack when folded — warm is non-negotiable for street tacos.
- Lime crema and taco line: Whisk sour cream with lime juice and zest until pourable — balance fat (crema) with acid (lime) so each bite isn't heavy. Crumble cotija. Set chimichurri, pickled onions, crema, cilantro, and optional jalapeño slices on the counter. Assembly order for best texture: tortilla → thin steak → chimichurri → onions → cotija → crema → cilantro. Acid and herbs cut the rich steak; crema cools heat from jalapeños.
- Serve immediately: Call the crew when steak and tortillas are hot — street tacos fall apart when held under heat lamps. Cut the remaining limes into wedges for a final squeeze at the table. Balance check on your first taco: char (steak/tortilla), fat (crema/cotija), acid (pickled onion/lime/chimichurri), spice (jalapeño/chili rub). Adjust chimichurri vinegar or salt at the line if needed.
- Hold for call interruptions: Street tacos fall apart if you hold assembled ones — so hold the components, not the tacos. If tones drop, pull the steak whole (don't slice yet) and hold it at 140°F or above covered; keep chimichurri, onions, and crema cold. On return, confirm the steak is safe, slice it fresh against the grain, re-char tortillas, and build to order so nothing goes soggy.
- Pack down leftovers safely: Cool sliced steak and hot components in shallow hotel pans within two hours — deep pots stay in the danger zone too long. Label with date; reheat proteins to 165°F minimum before second shift. Store cold components separately so textures survive overnight.
Tonight's spread
- Main: Street-style steak tacos
- Sides: charred corn tortillas, pickled red onions
- Condiments: chimichurri, cotija, lime crema, cilantro, jalapeño slices
- Set hot components closest to the crew; cold crunch and toppings at the far end of the line.
- Keep a backup tray at 200°F for firefighters returning from a run.
Hall tips
- Slice the steak against the grain only after resting — rushing or cutting with the grain guarantees chewy tacos.
- Keep the chimichurri loose and chunky, not a smooth paste — you want it to look like green confetti in glossy oil so it clings to the steak.
- Char the tortillas until they're leopard-spotted and pliable — cold shells crack the second you fold them.
- Pat the steak bone-dry and get the pan screaming before it hits — wet steak steams gray instead of building a crust.
- Balance every taco: char from the steak, fat from the crema and cotija, acid from the pickled onion and lime, heat from the jalapeño.
Substitutions
- Skirt ↔ flank steak — skirt has more fat and forgives the grill; slice flank extra thin against the grain.
- No cotija? Crumbled feta is the closest salty, dry swap.
- Flour tortillas work if the crew prefers them, but char corn for the most authentic street-taco flavor.
Leftovers
- Cool sliced steak in shallow pans within two hours; label with date and reheat to 165°F before second shift.
- Store cold sides separately — hot and cold stacked overnight ruins texture.
- Store chimichurri and pickled onions separately — acid wilts warm meat overnight.
- Large sheet trays
- Instant-read thermometer
- Aluminum foil