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Flavorful Chimichurri Flank Steak Tacos Recipe with Easy Pickled Onions

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Quick and easy chimichurri flank steak tacos with tangy pickled onions, perfect for a flavorful weeknight meal or casual gatherings.

Ingredients

Scale
  • 1 cup fresh parsley, chopped
  • ½ cup fresh cilantro, chopped (optional)
  • 3 large garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • ¼ teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1.5 pounds flank steak
  • 1 tablespoon olive oil (for searing)
  • 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup water
  • 8–10 small corn or flour tortillas
  • Fresh lime wedges (optional, for serving)
  • A handful of cilantro leaves (for garnish)

Instructions

  1. Make the Chimichurri Sauce (10 minutes): In a large bowl, combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well until mixed but still a bit chunky. Taste and adjust salt or vinegar if needed. Set aside to let flavors meld.
  2. Prepare Pickled Onions (15 minutes): Thinly slice the red onion and place in a heatproof bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve—do not boil. Pour the warm pickling liquid over the onions. Let sit at room temperature while you cook the steak.
  3. Season and Cook the Flank Steak (15 minutes total): Pat the steak dry with paper towels. Rub both sides with olive oil, salt, and pepper. Heat grill pan or skillet over medium-high heat until very hot (about 5 minutes). Sear steak 4-5 minutes per side for medium-rare (internal temp ~130°F / 54°C). Adjust time for preferred doneness.
  4. Rest and Slice Steak (5 minutes): Remove steak from heat and let rest on cutting board for 5 minutes to lock in juices. Slice thinly against the grain into bite-sized strips.
  5. Warm Tortillas: Lightly warm tortillas on grill or skillet for 30 seconds each side to make pliable and flavorful.
  6. Assemble Tacos: Spoon steak slices onto each tortilla. Drizzle generously with chimichurri sauce and top with pickled onions. Garnish with fresh cilantro and a squeeze of lime if desired.

Notes

Slice steak against the grain for tenderness. Let steak rest before slicing to retain juices. Keep chimichurri chunky for best texture. Warm tortillas covered with a towel to keep soft. Pickled onions are ready in 15 minutes but taste better if left longer. Marinate steak briefly in chimichurri for added flavor but avoid over-marinating to prevent toughness.

Nutrition

Keywords: chimichurri, flank steak, tacos, pickled onions, quick dinner, easy recipe, weeknight meal, Mexican food

Find it online: https://elvafood.com/flavorful-chimichurri-flank-steak-tacos-recipe-with-easy-pickled-onions/