Want restaurant quality tacos from the comfort of home? If so, these Flank Steak Tacos with Chimichurri are calling your name!
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Why You'll Love This
While tacos are often better at restaurants, homemade versions can be just as delicious with the right components. These Flank Steak Tacos with Chimichurri feature tender steak, a vibrant herb-packed chimichurri, crunchy red cabbage, and spicy chipotle lime crema—creating a flavorful, exceptional homemade taco experience.
Ingredients
Here is everything you will need for this recipe!
For the Chipotle Lime Crema
- Sour cream: Creates a creamy base that balances the heat and adds richness.
- Chipotle peppers in adobo sauce: Provides smoky, spicy depth.
- Lime juice: Brightens the crema with acidity.
- Lime zest: Adds a fragrant, zesty kick.
- Garlic: Contributes savory depth.
- Salt and pepper: Enhance and bring together the flavors.
For the Chimichurri
- Parsley: Adds freshness and vibrant color.
- Garlic: Delivers a pungent, savory flavor.
- Olive oil: Creates a rich, smooth base.
- Red wine vinegar: Balances the richness with tang.
- Oregano: Adds earthy, herbal notes.
- Red pepper flakes: Provide a subtle heat.
- Black pepper and salt: Enhance the chimichurri’s flavors.
For the Steak Marinade
- Flank steak: The tender, juicy protein.
- Orange juice: Adds sweetness and acidity to tenderize the meat.
- Olive oil: Keeps the steak moist and rich.
- Brown sugar: Balances acidity with sweetness.
- Tamari/soy sauce: Provides umami and saltiness.
- Salt and pepper: Season the steak and enhance its flavors.
For the Tacos
- Tortillas: Form the crispy base of the tacos.
- Red cabbage: Adds crunch and freshness.
- Avocado: Optional creamy, buttery addition.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
These tips below can help you adjust the recipe!
- Lime Juice: If short on time, use store bought lime juice! However, this won't taste as fresh.
- Sans Tortilla: Try making taco bowls instead!
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
All you will need for this recipe includes; mixing bowls, food processor and a skillet.
Instructions
For gluten-free tacos, corn tortillas are the best option since flour tortillas contain gluten. While I love Siete Foods Tortillas for other dishes, classic corn tortillas are perfect for tacos due to their sturdiness. To enhance flavor, warm and slightly char the tortilla by heating a cast iron skillet on high for 3-5 minutes, then toast each side for about 45 seconds until it has dark spots. If it burns too quickly, reduce the heat and flip after 30 seconds. Warm tortillas just before serving, or wrap them in foil to keep them warm.

How to Make Chipotle Lime Crema
Crema is a tangy, thinner version of sour cream commonly used in Mexican dishes. Making chipotle lime crema at home is quick and requires just five ingredients: sour cream for the best flavor, canned chipotle peppers in adobo for smokiness, lime juice and zest to balance the spice, fresh garlic for authenticity, and salt and pepper to tie everything together. Mix until the crema turns light orange, and adjust the heat with extra lime juice or sour cream if needed.

Chimichurri: History & Recipe Steps
Chimichurri is a South American sauce, commonly found in Argentina and Uruguay, that pairs perfectly with meat. Made from 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 garlic cloves, or smash into a paste for a stronger flavor.
- Add ¼ cup olive oil and 2 tablespoons red wine vinegar, whisking to combine.
- Stir in 1 tablespoon oregano, 1 teaspoon red pepper flakes, ½ teaspoon black pepper, and a pinch of salt.
- Whisk again and refrigerate until ready to serve.
For quicker prep, use a food processor for a "rough" texture, and consider adding shallot for an extra oniony flavor that complements the steak.

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
For this recipe, I chose to cook the flank steak in a hot cast iron skillet to lock in marinade flavors. After marinating, bring the steak to room temperature, heat olive oil in the skillet, and cook the steak for 3 minutes on each side over medium heat. Check for an internal temperature of 135°F, then cover with foil and let it rest for 5-10 minutes to retain juices. Finally, slice against the grain.

Serving Suggestions
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!
Storage
Store leftovers in a sealed container in the fridge (keep ingredients separate) for up to 4 days.
FAQ
Pre-peeled garlic is available at many stores, or microwave the bulb for 20 seconds to loosen the skins.
Simply double all ingredients to serve more people. No other changes needed.
Related
Looking for more? Check these out!
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!
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