Sneakily easy, but still feels kinda’ fancy!
Having lived in Austin for over a decade — and San Antonio for four years before that — it’s safe to say I haven’t met a taco I didn’t like.
But I also haven’t met one I loved quite as much as these Chimichurri Steak Tacos.
We were craving something a little lighter than our usual Tex-Mex favorites, so I did a quick sear on a ribeye, whipped up my go-to chimichurri sauce (which just so happens to be featured in my Weeknight Winners cookbook!), and layered it with creamy avocado and quick pickled red onions.
And y’all… I was genuinely blown away by how something so simple could taste SO good.
They look impressive, but they come together fast — which makes them one of those sneaky little weeknight dinners that feels way fancier than the effort required.
These aren’t for the faint of flavor.
That bright red wine vinegar bite from the chimichurri paired with the tangy onions definitely puts these in grown-up taco territory. But if you’ve got picky eaters at the table, just serve the steak and avocado on their own and call it a win!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Steak: I opted for a ribeye for the perfect balance of flavor, marbling, and price. You could also use skirt steak or flank steak — just adjust the cook time accordingly and slice thinly against the grain for the most tender bites.
- Red onions: You can absolutely use thinly sliced raw red onions. But if you’ve got an extra 5 minutes, whip up these Quick Pickled Red Onions instead — they make SUCH a big difference and really wake everything up.
- Chimichurri sauce: This comes together super fast if you have a mini-prep food processor (a blender works too — just don’t overdo it or it’ll turn into a paste). It’s a simple mix of fresh parsley, garlic cloves (This garlic press makes it so easy to mince up garlic quickly!), red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper.
- Avocado: Make sure they’re ripe so they spread easily and actually taste good. Underripe avocados will be firm and bland.
- Flour tortillas: I prefer flour here since they hold up better to the heftier steak and the sauciness of the chimichurri and onions. Corn can work, but they’re more delicate and may tear.
- Cotija cheese: It may seem optional, but that salty little crumble really helps balance out the tanginess of the chimichurri and pickled onions.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Season the steak.
Season with salt and pepper and let it rest at room temp while you prep your other ingredients.
Make the pickled red onions.
Whisk together the pickling brine and then pour over thinly sliced red onions in a mason jar. Set aside for at least 30 minutes so they develop that delicious pickled flavor.
Make the chimichurri.
Add the parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper to a mini food processor and pulse until finely chopped but not pureed.
Pro Tip: You want it slightly textured, not blended smooth. Over-processing can turn it into a paste instead of a bright, herby sauce.
Cook the steak.
Sear the steak in a hot skillet until browned on both sides and then transfer to the oven to finish cooking. Let rest for 10 minutes before slicing against the grain.
Pro Tip: Don’t move the steak around too much. Letting it sit undisturbed creates that gorgeous crust and locks in flavor.
Assemble the tacos.
Layer sliced steak onto each tortilla, spoon over the chimichurri, then top with avocado, red onions (or pickled onions), and a sprinkle of cotija.
FAQs
Yes! Skirt steak or flank steak work beautifully here. Just be sure to slice thinly against the grain and adjust cook time depending on thickness.
Absolutely. They can be made up to 2 days in advance and stored in the fridge. The flavor actually gets better as they sit.
It’s more bright and tangy than spicy. The red pepper flakes are optional, so you can adjust based on your heat preference.
Yes! Grill over high heat until nicely charred, then rest and slice just like you would with the skillet method.
You can, but flour tortillas tend to hold up better to the sauciness of the chimichurri and pickled onions. Corn tortillas are more delicate.
Oops! What did I do wrong?!
My steak turned out tough.
This usually means it was sliced with the grain instead of against it. Make sure you’re cutting perpendicular to the muscle fibers for the most tender bite.
My chimichurri turned into a paste.
It was likely over-blended. Pulse just until finely chopped so it stays bright and spoonable.
My pickled onions are too strong.
They may need more time to sit and mellow. The flavor softens as they chill. You can also rinse them quickly if they feel too sharp.
My steak overcooked.
Steak continues to rise a few degrees while resting. Pull it from the oven slightly before it reaches your final desired temperature.
My tacos feel too tangy.
Add a little extra avocado or cotija cheese. That creamy and salty balance helps mellow out the vinegar bite.
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Chimichurri Steak Tacos with Pickled Red Onions
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Ingredients
- 1 ½ lbs. ribeye steak
- Cracked ground salt and pepper
Pickled Red Onions:
- 1 small red onion thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ teaspoon salt
- 1 tablespoon sugar
- 3 garlic cloves optional
Chimicurri Sauce:
- ½ cup packed fresh flat-leaf parsley leaves from about 1 bunch
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
For Serving:
- 8-10 street tacos
- 2 avocados
- Cotija cheese
Instructions
- Preheat the oven to 425°F.
- Pat the ribeye dry with paper towels. Season all sides evenly with 1 teaspoon salt and ½ teaspoon black pepper. Let rest at room temperature for 20 minutes.1 ½ lbs. ribeye steak, Cracked ground salt and pepper
- For the Pickled Red Onions: Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.1 small red onion, ⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ teaspoon salt, 1 tablespoon sugar
- Add the red onions to a 16-oz. mason jar. Pour the warm solution over the red onions and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top. Cover the jar with a lid and store in the refrigerator for at least 30 minutes or up to overnight before enjoying.
- For the chimichurri sauce: Roughly chop the parsley leaves and add them to a small food processor or blender along with the olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes, if using. Pulse 20-30 times, or until well combined and parsley is finely chopped. Set aside until ready to serve.½ cup packed fresh flat-leaf parsley leaves, ¼ cup olive oil, 2 tablespoons red wine vinegar, 3 garlic cloves, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- For the Steak: Heat a large cast-iron skillet over high heat until very hot. Add the steak and sear for 3-4 minutes per side, without moving it, until a deep brown crust forms.
- If the steak is about greater than 1-inch thick, transfer the skillet to the oven and cook for an additional 3-6 minutes, or until the internal temperature reaches: 125°F for medium-rare, or 130-135°F for medium. Remove from the oven and let rest for 10 minutes before slicing thinly against the grain.
- To assemble the tacos: Warm tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.8-10 street tacos
- In a small bowl, mash the avocados with the salt and black pepper until mostly smooth but still slightly chunky. Spread onto the toasted tortillas with the sliced steak, pickled red onions and chimichurri sauce.2 avocados, Cotija cheese
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Notes
- Steak temperature: For the juiciest tacos, cook the steak to medium-rare (about 125°F) or medium (130–135°F). The steak will continue to rise a few degrees while resting, so pull it slightly before it reaches your final desired temperature.
- Slice against the grain: Be sure to slice the steak thinly against the grain. This shortens the muscle fibers and keeps each bite tender.
- Pickled onion tip: The thinner you slice the red onion, the more quickly it will pickle. For the best texture, slice as thinly as possible using a sharp knife or mandoline.
- Make ahead: The pickled onions and chimichurri can both be made up to 2 days in advance and stored in the refrigerator. The flavors deepen as they sit.
- Chimichurri texture: Pulse the chimichurri just until finely chopped. Over-blending can make it pasty instead of bright and herb-forward.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Chimichurri Steak Tacos?
Round out a delicious taco night with any of these easy sides that will leave everyone smiling.
Add some grains with Cilantro Lime Rice or a more traditional Mexican Rice.
Up your topping game with Refried Black Beans or Fajita Veggies.
Mexican Street Corn Salad adds a pop of flavor and color to any dish.
More Easy Taco Recipes
If you can’t get enough tacos, (who can!), whip up these versions next.
