Serves 2
30 min
Steak Tacos with Chimichurri Sauce
Recipe GLPR0eb752d73148f6
Grilled beef steaks sliced thin and nestled in soft tortillas, topped with a vibrant herb-forward chimichurri sauce made from fresh parsley, oregano, garlic, and olive oil. Finished with crisp lettuce, ripe tomatoes, creamy avocado, tangy feta cheese, and a squeeze of fresh lime juice for brightness. A quick, satisfying meal that brings South American flavors to your table.
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Ingredients
2 medium beef steaks
1 cup packed fresh parsley leaves
½ cup packed fresh oregano leaves (or 4 tsp dried oregano)
4 medium garlic cloves, peeled and smashed
¼ cup extra-virgin olive oil
¼ cup water or lime juice
salt and pepper to taste
8 medium soft tortillas
1 avocado, chopped into small pieces
1 cup lettuce, roughly chopped
1 cup chopped tomatoes
½ cup crumbled feta cheese
3 green onions, chopped
1 lime, cut into wedges
Directions
Heat your grill to medium-high heat. Season both beef steaks generously with salt and pepper on both sides. Grill each steak for 4–5 minutes per side for medium-rare, or adjust the time based on your preferred doneness and the thickness of the steaks. Internal temperature should reach 145°F (63°C) for medium-rare. Transfer the cooked steaks to a cutting board and let them rest for 3–4 minutes before slicing.
While the steaks are grilling, prepare the chimichurri sauce. Combine the fresh parsley, oregano, smashed garlic cloves, olive oil, water or lime juice, salt, and pepper in a blender. Pulse the mixture 4–5 times until the herbs and garlic are finely chopped and the ingredients are well combined, but still textured—avoid over-blending. Taste and adjust seasoning as needed. If you're not using the sauce right away, you can refrigerate it in a sealed container for up to 1 week.
Slice the rested steaks into thin strips, cutting against the grain for maximum tenderness.
Assemble your tacos by placing a warm tortilla on a plate or in your hand. Add a portion of sliced steak down the center, then drizzle generously with the chimichurri sauce. Top with avocado pieces, lettuce, chopped tomatoes, crumbled feta cheese, and a sprinkle of green onions.
Finish each taco with a squeeze of fresh lime juice and serve immediately with lime wedges on the side for additional brightness.
