Steak Tacos with Chimichurri Sauce

Name: Steak Tacos with Chimichurri Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Latin American
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

Recipe GLPR0eb752d73148f6

Latin American

Main Course

30 min

978 cal

Servings: 2

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

The ingredients are all readily available at Charlotte chains—steak, avocado, and fresh herbs are standard stock at Harris Teeter and Walmart—and the cost per serving lands around $6-8 depending on steak quality, which is reasonable for a dinner entrée. The 30-minute claim holds up: grilling or pan-searing steak takes 10-15 minutes, chimichurri comes together in 5, and assembly is quick, though you'll want to account for a few extra minutes if you're not a practiced knife hand with the herb sauce. This is a solid weeknight dish for two with no fussy technique, though leftovers don't reheat gracefully since tacos lose their structural integrity and the avocado oxidizes; it's built for same-night eating. Watch for steak quality—a budget cut will be chewy, so budget $3-4 per portion for something tender enough to deserve the care.