Skirt Steak Chimichurri Tacos

Skirt Steak Chimichurri Tacos

10 mins
2 hrs
15 mins

Take Taco Night to a whole new level with Skirt Steak Chimichurri Tacos. Created in Argentina as a complement to the country's superior grass-fed beef, chimichurri sauce is literally meant to be served with skirt steak. We took chimichurri sauce and made it our own with cilantro, cumin and a Fresno pepper to give it a spicier flavor profile.



  • 1 (1-pound) skirt steak
  • 1 tablespoon kosher salt

For the Chimichurri

  • 1/2 teaspoon black pepper
  • 1/2 cup coursely chopped fresh cilantro
  • 1/4 cup coursely chopped fresh oregano
  • 1/2 cup coursely chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 red Fresno pepper, small


  • 8-12 corn tortillas
  • 1 cup salsa
  • 1 cup cheese, shredded

Ingredient Tips

A Fresno pepper looks and tastes like a jalapeño with a slightly spicier kick. In its mature red form, the pepper has a fruitier, smokier taste.


Step 1 Of 8
In a medium-size bowl, combine cilantro, parsley, oregano, salt, vinegar, cumin, Fresno pepper, olive oil and garlic in a food processor. Pulse until blended, but not smooth.
Season skirt steak with salt and pepper and place into a plastic zip-top bag. Pour half of the chimichurri mix into the bag and squeeze to coat skirt steak evenly. Seal bag and marinate in the refrigerator for 2 hours.
Remove steak from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
Pre-heat grill to 450°F.
Using a paper towel, wipe excess chimichurri from skirt steak and place steak onto hot grill grates. Cook until internal temperature reaches 145°F on an instant-read thermometer or to desired doneness.
Hot Tip
Rare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F
Remove steak from grill and let it rest for 5 minutes.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Cut steak across the grain into 1/2-inch strips.
Assemble tacos on tortillas with 2 to 3 strips of steak, chimichurri, cheese and your favorite salsa.
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