Want restaurant quality tacos from the comfort of home? If so, these Flank Steak Tacos with Chimichurri are calling your name!
Jump to RecipeThe Best Homemade Steak Tacos
Some dishes, like tacos, often taste better at restaurants, but homemade ones can be just as flavorful with the right components. A great taco requires a perfectly cooked protein and additional elements for spice, crunch, and vibrant flavor.
These Flank Steak Tacos with Chimichurri deliver on all fronts: tender steak cooked quickly in a cast iron skillet, a vibrant chimichurri packed with herbs, crunchy red cabbage, and a spicy chipotle lime crema. Together, these elements create an exceptional homemade taco recipe!
Choosing & Preparing the Tortillas
For gluten-free tacos, corn tortillas are the best choice since flour tortillas aren't gluten-free. While I love Siete Foods Tortillas for quesadillas or burritos, I've found that you can't beat a classic corn tortilla when it comes to tacos. I prefer classic corn tortillas for their sturdiness, especially with large tacos.
To enhance flavor, warm and slightly char the tortilla. Heat a cast iron skillet on high for 3–5 minutes before adding the tortilla. Toast each side for about 45 seconds until it smells "toasty" and has a few dark spots. If the tortilla burns too quickly, reduce the heat and flip after 30 seconds. Ideally, warm the tortillas just before serving, but you can wrap them in aluminum foil to keep them warm.
How to Make Chipotle Lime Crema
Crema is a tangy, thinner version of sour cream often used in Mexican dishes like tacos and enchiladas. While you can buy it, making chipotle lime crema at home is quick and easy, requiring just five ingredients:
- Sour Cream: Stick with sour cream for the best flavor; Greek yogurt is thicker and stronger.
- Chipotle Peppers: Use canned chipotle peppers in adobo sauce for added flavor.
- Lime: Lime juice and zest balance the spice from the chipotle.
- Garlic: Fresh minced garlic enhances authenticity.
- Salt & Pepper: A dash of each ties the flavors together.
Simply mix all ingredients until the crema turns a light orange color. Taste before serving; if it’s too spicy, add more lime juice or sour cream to balance it out.
Chimichurri: History & Recipe Steps
Chimichurri is a traditional South American sauce, commonly found in Argentina, Uruguay, and Nicaragua, that pairs well with meat. Made from minced parsley, garlic, olive oil, oregano, red pepper flakes, and red wine vinegar, it offers a bright, herb-forward flavor with a hint of spice.
To make chimichurri:
- Trim and wash one bunch of parsley, then finely mince it and place it in a bowl.
- Dice three large garlic cloves; for a stronger garlic flavor, smash them into a paste.
- Add ¼ cup olive oil and 2 tablespoons red wine vinegar to the herbs and garlic, whisking to combine.
- Stir in 1 tablespoon dried oregano, 1 teaspoon red pepper flakes, ½ teaspoon black pepper, and a pinch of salt.
- Whisk again and refrigerate until ready to serve.
You can also use a food processor for quicker preparation.re of a "rough" texture. As well, you can add shallot to the food processor. This will add more of an onion flavor to the chimichurri; which, compliments the steak nicely!
The Steak Marinade
Flank steak is high in protein and low in fat, requiring a marinade to ensure tenderness and flavor. A simple marinade includes:
- Neutral Oil: Keeps the steak juicy.
- Acid: Tenderizes and adds flavor.
- Salt: Seasoning and further tenderization.
- Sweet Element: Balances the salt and acid.
Marinate the steak for at least 30 minutes, ideally one hour, up to two hours for the best results. Refrigerate while marinating before cooking.lts.
Cooking the Steak, Sans Grill
You can grill flank steak for a charred crust or use a hot cast iron skillet to lock in marinade flavors. For this recipe, I chose the skillet.
After marinating, let the steak reach room temperature. Heat a tablespoon of olive oil in the skillet over medium-high heat. Once the oil is sizzling, add the steak and reduce heat to medium, cooking for three minutes on each side.
After cooking, check that the internal temperature reaches 135°F, then remove the steak and cover with aluminum foil to rest for 5-10 minutes. This helps retain juices. Finally, slice against the grain with a sharp knife.
Assembling the Tacos
To assemble the tacos, start with warm corn tortillas and spread a thin layer of chimichurri. Add two slices of flank steak and a handful of sliced red cabbage for crunch. Finish with a teaspoon or two of chipotle lime crema. Enjoy your delicious creation!
Flank Steak Tacos with Chimichurri
Course: Dinner, Lunch, Side, AppetizersDifficulty: Easy6
servings20
minutes10
minutes1
hourThese Flank Steak Tacos with Chimichurri are a must make for summer!
Ingredients
- For the Chipotle Lime Crema
¾ cup sour cream
2 tablespoons chipotle peppers in adobo sauce, diced
1 tablespoon lime juice
2 teaspoons lime zest
1 garlic clove, finely minced
Pinch of salt and pepper
- For the Chimichurri
1 bunch of fresh parsley, washed and dried
3 large garlic cloves
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
¼ teaspoon salt
- For the Steak & Marinade
1.5 lbs of flank steak
¼ cup orange juice
3 tablespoons olive oil
1 tablespoon light brown sugar
1 tablespoon tamari or gluten-free soy sauce
½ teaspoon salt
½ teaspoon pepper
- For the Tacos
6-8 corn tortillas, toasted
1 ½ cups of red cabbage, sliced
Avocado, optional
Directions
- For the Chipotle Lime Crema
- Add the sour cream to a small bowl with the minced chipotle peppers in adobo sauce, lime juice, lime zest, minced garlic, and the seasonings.
- Mix to combine, then refrigerate until ready to serve.
- For the Chimichurri
- Remove the stems from the parsley and add to the food processor with the peeled garlic cloves. Pulse on high until roughly chopped, then add to a medium-sized bowl.
- Whisk in the olive oil and red vine vinegar. Then, add the seasonings and whisk again to combine.
- Refrigerate until ready to serve.
- For the Steak
- Pat the steak dry with paper towels and trim off any fat. Then, place in a large baking dish.
- In a small bowl, combine the orange juice, olive oil, brown sugar, soy sauce, salt and pepper. Whisk together before pouring over the steak. Refrigerate for one hour.
- After the allotted time, remove the steak from the refrigerator and allow to sit at room temperature.
- Add one tablespoon of olive oil to a large cast iron skillet and heat over medium-high heat.
- Once the steak has reached room temperature at the oil in the skillet is sizzling, use tongs to carefully transfer the meat to the pan.
- Reduce the heat to medium and cook on each side for three minutes.
- Then, carefully transfer to a cutting board and cover with foil. Rest for 5-10 minutes before slicing against the grain ad serving!
- To Assemble the Tacos
- Spread a thin layer of chimichurri over the toasted corn tortilla. Place two slices of steak on top of the chimichurri, then garnish with a small handful of red cabbage. Add a teaspoon or two of the chipotle lime crema and enjoy!
Leave a Reply