Grilled Flank Steak Tacos with Cilantro Chimichurri pack a 5-star flavorful punch. This delicious dish is a weeknight knockout.
This post is in partnership with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All opinions expressed are our own.
Tacos. The universally loved food of people everywhere! Tacos are quick, convenient, and completely customizable. From the shells to the veggies and protein, to the salsas and sauces you put on top. There are literally endless possibilities and they make the ultimate easy weekday meal. Today, we're serving up a favorite Compston combo: Grilled Flank Steak Tacos with Cilantro Chimichurri. We combine tender, melt-in-your-mouth beef with fire roasted veggies and a simple sauce so good you might just eat it by the spoonful (we know we did)!
Selecting Your Cut
When we're talking tacos, we opt for Flank Steaks. This cut is tender, flavorful, and made for marinating and grilling. Flank Steaks achieve those tender, thin, juicy, cuts perfect for tacos and fajitas. Flank Steaks also supply essential nutrients for growing bodies. Each 3 oz serving contains about 23 grams of high quality protein and is a good source of important vitamins and minerals like zinc, iron, choline, and B vitamins important for growth and development.
We believe the perfect accompaniment to any great steak is a zesty marinade. We can't think of a better go-to than this simple Cilantro Chimichurri.
This savory sauce is ready in a matter of minutes and enhances the natural flavors of the beef. Marinades with little to no sugar may also help protect meat from charring, and, has been shown to reduce formation of compounds called heterocyclic aromatic amines.
Fresh Herbs - An authentic, Argentinian chimichurri is made from a primary base of fresh parsley, some oregano, and pantry staples like garlic, olive oil, salt, and pepper. We love the addition of cilantro, which adds a complex pop of flavor to the mix. That said, you can omit altogether if you are not a cilantro fan, or if you want to keep true to origin.
The Right Bite - A touch of acidity is another classic component. We opt for red wine vinegar, but lemon or even lime juice will work.
Dried Seasonings - If you prefer milder sauces, or cannot tolerate fresh garlic, dried garlic will sub perfectly in its place. We recommend ½ tsp dried garlic for every fresh clove.
Get Creative! - This sauce is a terrific base for many other variations. Like some smoky flavor? Add in some chipotle or chili powder. Love a bite? Toss in some red onion. Have fun adding different herbs and spices to make it all your own!
Family Friendly - Little helpers love making this sauce! Children can help add in fresh herbs and seasonings and describe how each one feels and smells. They will take pride in 'their' finished sauce!
The key to a great grilling experience is following a few simple tips. Keeping grills cleaned, set at the appropriate temperature, and giving meat undisturbed time to cook yields a perfect product. In addition to a well grilled steak, we love including a variety of colorful veggies on our grill. Just prior to assembling our tacos, we like to warm our tortillas on the grill as well!
Once your steak is grilled, it's important to let it rest for 5-10 minutes prior to slicing. Resting time helps seal in those natural juices and allows cuts to stay tender. It’s important to note that steak will continue cooking once removed from the grill (also referred to as carryover cooking) another 5-10 degrees higher once pulled off the grill.
Once your steak has rested, it is time to slice, and assemble!
Taco assembly is perfect for little ones! We put all the ingredients "buffet" style and let our little one build his own. He was so excited to add his chimichurri and exclaimed, "I MADE this!"
Finally, it's time to eat!
Grilled Flank Steak Tacos with Cilantro Chimichurri
- 1 lb beef Flank Steak
- 2 cups Cherry tomatoes or 2 large heirloom tomatoes, halved
- 4 ears Corn or 2 cups kernels
- ½ Red onion, diced
- 2 tbsp Avocado oil
- Salt and pepper, to taste for vegetables
- Tortillas, for serving
- 1 cup packed fresh parsley
- 1 cup packed fresh cilantro
- 2 cloves garlic can sub with 1 tsp dried garlic
- ¼ cup red wine vinegar
- ½ cup olive oil
- ¾-1 tsp salt
- ½ tsp chili flakes optional
- In a food processor or blender, add all chimichurri ingredients. Process until well combined and desired consistency reached. Reserve ½ of the sauce and refrigerate for serving.
- Place Flank Steak in a glass baking dish. Pour remaining marinade over the top and rub marinade over the entire surface. Flip steak and repeat. Marinate steaks for at least 30-60 minutes, flipping once.
- Remove steak from marinade and lightly pat with paper towels to remove excess liquid. Grill steak, covered, for 7 to 11 minutes for medium rare (145°F) doneness, turning once. During the last 5-6 minutes, add the tomatoes and corn to the grill. Cook, flipping once, until slightly tender and golden.
- Let steak rest for 5-10 minutes. Carve steak lengthwise in half, then crosswise, against the grain, into thin slices. Top tortillas evenly with steak slices and vegtables. Drizzle with additional Chimichurri and sprinkle with leftover cilantro.