Chimichurri steak tacos

Chimichurri steak tacos are bursting with flavors. Filled with peppers, garlic, onion, avocado and more. Use tender steaks for the best result. Ready within half an hour.

30 minutes 4 people Main course
Chimichurri steak tacos


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  • 4 steaks, about 500 - 600 gram total
  • 8 tortillas
  • 1 avocado
  • 1 red onion
  • 2 tomatoes
  • 1 jalapeño pepper
  • 1 lime
  • lettuce of your choice
  • 125 gram crème fraîche
  • pepper and salt to taste
  • chimichurri sauce

Chimichurri sauce

  • large handful of fresh parsley
  • 1 chili pepper
  • 1 shallot
  • 2 garlic cloves
  • dash of red wine vinegar
  • dash of olive oil
  • pepper and salt to taste.
Chimichurri steak tacos ingredients
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Kitchen equipment

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  • optional: (small) blender
  • cutting board & chef's knife
  • grill pan
  • meat tongs


30 minutes 4 people Main course

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Preparation -- 15 minutes

CREATE a homemade chimichurri sauce: PEEL the shallot and garlic cloves. COMBINE them along with a large handful of parsley, red wine vinegar, olive oil and chili pepper (with or without seeds) in a (small) blender.

SEASON with pepper and salt. RINSE the tomatoes, remove the seeds and chop the tomatoes into small cubes. PEEL the red onion and slice into half rings.

RINSE the lettuce if needed and remove any excess water using a salad spinner. DIVIDE the lime into wedges, remove the jalapeño seeds and divide the pepper into pieces.

REMOVE the peel and seed of the avocado and chop into small pieces. 

Chimichurri steak tacos
Chimichurri steak tacos

Finishing the chimichurri steak tacos -- 15 minutes

CHOP the steak into thin strips and SEASON with pepper and salt. HEAT a grill pan on high heat and grill the tortillas shortly on both sides and keep and them warm.

GRILL the beef strips shortly on both sides, they're best when they're still rosé. DIVIDE lettuce, beef strips, tomato, avocado, red onion, chimichurri sauce, jalapeño and a spoonful of crème fraîche over the tortillas.

SERVE with lime wedges, enjoy!

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