Flank Steak Tacos with Fresh Herb Garlic Chimichurri

I love taco nights that feel a little elevated but still come together easily, offering bold flavors without a lot of fuss.

These Flank Steak Tacos with Fresh Herb Chimichurri hit that sweet spot perfectly.

Juicy, well-seasoned flank steak paired with a vibrant, herb-packed chimichurri brings serious restaurant-quality flavor right to your table.

This recipe is all about contrast — tender, smoky steak paired with fresh cilantro, garlic, and a splash of acid — making these tacos ideal for casual dinners, game days, or anytime you want something memorable yet unfussy.

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Recipe Highlights

These tacos deliver big, bold flavor with minimal prep, making them perfect for entertaining or weeknight cooking.

The Flank Steak Tacos with Fresh Herb Chimichurri add freshness and brightness that beautifully balance the richness of the steak.

Flank steak cooks quickly and slices easily, making it ideal for feeding a crowd without spending hours in the kitchen.

• Bold, fresh chimichurri sauce packed with herbs and garlic

• Juicy, flavorful flank steak with a perfect char

• Easy to customize with toppings and tortillas

• Great for Super Bowl parties or casual gatherings

Ingredient Notes

• Flank Steak: Flank steak is lean yet flavorful and absorbs seasoning well. When cooked hot and sliced against the grain, it stays tender and juicy.
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• Olive Oil: Used both for marinating the steak and forming the base of the chimichurri, olive oil helps carry flavor and keeps everything moist.
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• Garlic: Fresh garlic gives the chimichurri its signature bite and aroma. Finely mincing ensures it blends evenly into the sauce.
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• Fresh Cilantro: Cilantro provides a bright, herbaceous flavor that cuts through the richness of the steak.
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• Fresh Parsley: Parsley adds balance and earthiness to the chimichurri without overpowering the cilantro.
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• Red Wine Vinegar: A splash of acidity brightens the sauce and enhances the steak’s savory notes.
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• Red Pepper Flakes: Adds gentle heat that can easily be adjusted to taste.
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• Corn or Flour Tortillas: Soft tortillas serve as the perfect base for holding the steak and sauce.

How to Make My Flank Steak Tacos with Fresh Herb Chimichurri

Start by seasoning the flank steak generously with salt, pepper, and olive oil, rubbing it evenly over both sides. Let the steak rest at room temperature for about 20 minutes to ensure even cooking.

Preheat a grill pan or outdoor grill over high heat. Cook the flank steak for 4–5 minutes per side until nicely charred and cooked to medium-rare or your desired doneness. Remove from heat and let rest for 10 minutes before slicing.

While the steak rests, prepare the chimichurri by combining finely chopped cilantro, parsley, minced garlic, red pepper flakes, red wine vinegar, salt, and olive oil. Stir until well blended and set aside.

Slice the rested steak thinly against the grain. Warm tortillas briefly, then fill each with sliced steak and a generous spoonful of chimichurri. Serve immediately.

Serving Suggestions

Serve these tacos alongside classic sides like Mexican street corn, cilantro-lime rice, or a simple black bean salad.

They also pair well with fresh guacamole, pico de gallo, or sliced avocado for extra creaminess.

For a Super Bowl party or casual gathering, set up a taco bar with extra toppings and sauces so guests can customize their plates.

These tacos also work beautifully with tortilla chips and salsa for a relaxed, share-friendly spread.

Tips for the Best Flank Steak Tacos with Fresh Herb Chimichurri

Cooking flank steak properly is the key to tacos that are tender and flavorful rather than chewy.

Always start with a very hot grill or cast-iron pan so the steak sears quickly, locking in juices while developing a rich, caramelized exterior.

Avoid overcrowding the pan, as this can lower the temperature and prevent proper browning.

Once the steak is cooked, resting it for at least 8–10 minutes is essential. This step allows the juices to redistribute throughout the meat, ensuring every slice stays moist.

Skipping this rest time often results in dry steak and lost flavor on the cutting board.

For the chimichurri, finely chopping the herbs rather than using a food processor helps maintain a fresh, vibrant texture.

Give the sauce a quick stir just before serving to re-emulsify the oil and vinegar, and taste for seasoning — a small pinch of salt or splash of vinegar can brighten the flavors right before plating.

Variations & Substitutions

If flank steak isn’t available, skirt steak or flat iron steak make excellent substitutes and can be cooked using the same high-heat method.

Both cuts offer similar beefy flavor and work beautifully when sliced thinly against the grain.

For a different protein option, grilled chicken thighs or shrimp pair surprisingly well with fresh herb chimichurri.

Chicken thighs stay juicy under high heat, while shrimp cook quickly and absorb the sauce’s bold flavors easily.

You can also adjust the chimichurri to suit your taste. Swap cilantro for more parsley if you prefer a milder herb profile, or add a small amount of fresh oregano or basil for extra depth.

Red wine vinegar can be replaced with lemon juice for a slightly brighter finish.

Can I Make This Ahead?

The chimichurri sauce is ideal for making ahead and can be prepared up to 24 hours in advance.

Store it in an airtight container in the refrigerator, then bring it to room temperature before serving so the oil softens and the flavors open up.

While the steak is best cooked fresh, you can season it several hours ahead and keep it covered in the refrigerator until ready to grill.

This helps the seasoning penetrate the meat without compromising texture.

Avoid assembling the tacos too far in advance, as tortillas can become soggy once filled.

For best results, prep the components ahead and assemble just before serving.

Common Mistakes to Avoid

One of the most common mistakes is overcooking flank steak, which can quickly turn it tough.

Because it’s a lean cut, it benefits from quick, high-heat cooking and careful attention to doneness.

Using a meat thermometer can help avoid guesswork.

Another frequent issue is slicing the steak incorrectly. Always slice against the grain to shorten the muscle fibers, making each bite more tender and enjoyable.

Cutting with the grain will result in chewy tacos regardless of how well the steak is cooked.

Finally, avoid overpowering the tacos with too much chimichurri. While the sauce is flavorful, it should enhance the steak rather than mask it.

Spoon it on lightly and let diners add more if they choose.

Storage & Make-Ahead Tips

• Store leftover steak and chimichurri separately in airtight containers.

• Refrigerate for up to 3 days.

• Reheat steak gently to avoid drying it out.

• Chimichurri can be made up to 24 hours ahead for the best flavor.

Frequently Asked Questions

Can I cook the steak indoors?

Yes, a hot cast-iron or grill pan works very well indoors.

Is chimichurri spicy?

It has mild heat, but you can adjust the red pepper flakes to your preference.

Can I use dried herbs?

Fresh herbs are highly recommended for the best flavor and texture.

Can I cook the steak indoors if I don’t have a grill?

Yes, a hot cast-iron or grill pan works very well indoors and delivers excellent browning.

Is chimichurri supposed to be thick or thin?

Chimichurri should be loose and spoonable, not thick like pesto.

Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas work well and provide a softer texture that holds the fillings nicely.