steak tacos
Ditte Isager
The cilantro-heavy sauce for this dish will have that herb's fans cackling gleefuly, while the classic steak filling will please every enthusiastic carnivore.

Makes 12 Tacos (6 servings)


  • 1 1/2 pounds skirt steak
  • 1 tsp. cumin
  • 3 Tbsp. vegetable oil
  • 2 tsp. kosher salt
  • 1/5 tsp. ground black pepper
  • 5 cloves garlic, minced to a paste
  • 1/2 lime
  • 1/2 cup thinly sliced red or white onion
Chimichurri sauce:
  • 2 cloves garlic
  • 1 tsp. kosher salt
  • 1/2 cup cilantro
  • 1/2 cup flat-leaf-parsley leaves
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. lime juice
  • 1/2 tsp. crushed red chili flakes
  • 1/2 tsp. ground black pepper
To serve:


Total time: 40 minutes

Cut steak into 6 pieces. In a medium bowl, combine cumin, oil, salt, black pepper, and garlic. Add steak to bowl, rub spice mixture into meat, squeeze lime juice on top, and mix in onion. Refrigerate 30 minutes.

To make chimichurri sauce: In a small food processor, pulse together garlic and salt until it forms a paste. Add cilantro and parsley and pulse, scraping the sides down often. Place in a small bowl and stir in olive oil, lime juice, red chili flakes, and black pepper.

About 10 minutes before serving, grill steak 2 to 3 minutes on 1 side, without moving, then flip and continue cooking to desired degree of doneness, 2 to 3 minutes for medium rare. Let meat rest 5 minutes, uncovered.

Dice or slice meat against the grain and sprinkle with a pinch of salt. Serve on a tortilla with chimichurri sauce and pico de gallo.

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