Grilled Steak Tacos with Cilantro Chimichurri Sauce
Grilled Steak Tacos with Cilantro Chimichurri Sauce

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 50 Minutes (plus marinating time)

Nutrition Facts

Amount per serving:
Total Calories: 520
  • 957mg Sodium
  • 24g Carbs
  • 4g Fiber
  • 31g Fat
  • 6g Saturated Fat
  • 37g Protein
  • 87mg Calcium
  • 4mg Iron

There are a few steps here, but don’t be turned away: The different parts of this recipe are easy to put together. And once you take a bite of your soy-citrus steak topped with spicy, earthy, garlicky chimichurri and fresh pico de gallo, you’ll realize the chopping was worth it! (And maybe worth a margarita too.)


  • For steak:
  • 1 orange, juiced
  • 2 limes, juiced
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/2 teaspoon sugar
  • 4 cloves garlic, smashed and chopped
  • 1/2 cup chopped cilantro
  • 1 dash cumin, coriander, or chili powder
  • 2 pounds flank steak (or pounded skirt steak)
  • 1 sweet onion, sliced (optional)
  • 10 to 12 6-inch corn tortillas
  • For cilantro chimichurri:
  • 1/2 jalapeño pepper
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 1 packed cup cilantro
  • 1 packed cup Italian parsley
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice (about 1 to 2 limes)
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 3/4 teaspoon kosher salt
  • For pico de gallo:
  • 4 tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 serrano chili, minced
  • 3 cloves garlic, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 cloves garlic, minced
  • 1 1/2 limes, juiced
  • 1 teaspoon kosher salt



1. Mix orange juice, lime juice, soy sauce, olive oil, sugar, garlic, cilantro, and cumin in a bowl.
2. Place steak and onion, if using, in a gallon-sized Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.)
3. To make chimichurri, place jalapeno, garlic, and onion in a food processor and pulse several times until chopped. Add cilantro and parsley and pulse again. Add oil, lime juice, cumin, coriander, and salt and pulse until combined. Set aside in a small serving bowl.
4. Place ingredients for pico de gallo in bowl, mix, and let sit for 15 minutes to 1 hour.
5. When ready to make tacos, grill steak on medium-high heat to desired wellness. Let rest 10 minutes, then thinly slice across the grain.
6. Lightly grill tortillas and fill with steak, chimichurri, and pico de gallo.

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