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Grilled Steak Tacos with Chimichurri, Pico de Gallo, and Pickled Veggies Recipe

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4.4 from 8 reviews

Grilled Steak Tacos (Carne Asada Tacos) are a flavorful and delicious dish featuring marinated grilled flank steak served with chimichurri sauce, fresh pico de gallo, quick pickled vegetables, and warm tortillas. Ideal for outdoor gatherings and barbecues, this recipe combines zesty, tangy, and smoky flavors for an authentic Mexican-inspired taco experience.

Ingredients

Steak and Marinade

  • 2 lbs Flank Steak (or pounded skirt steak, organic grass-fed is best)
  • 1–2 large sweet onions, sliced for grilling (optional)
  • 1 bunch scallions for grilling (optional)
  • Juice of 1 orange (about 1/3 cup)
  • Juice of 2 limes (about 1/4 cup)
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/2 teaspoon sugar (optional)
  • 4 garlic cloves, finely minced
  • 1/2 cup chopped cilantro (stems ok)
  • Optional spices: 1/2 teaspoon each cumin, coriander, or chili powder
  • Optional: 1–3 teaspoons adobo sauce from canned chipotles (for smoky flavor)

Chimichurri Sauce

  • 1 bunch cilantro (about 1 cup packed, small stems OK)
  • 1 bunch Italian parsley (about 1 cup packed, thin stems OK)
  • 1/4 cup fresh lime juice (1-2 limes)
  • 1/2 cup olive oil (or more for desired consistency)
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3/4 teaspoon kosher salt
  • 1/2 jalapeño pepper

Simple Pico De Gallo

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions (white and green parts), sliced
  • 1 Serrano chili, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 1/2 limes, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt

Quick Pickles

  • 2 cups mixed sliced radishes, onions, carrots, cauliflower, or other vegetables
  • 1 cup vinegar
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon whole peppercorns or whole coriander seeds
  • A few sprigs of cilantro

Tortillas and Garnishes

  • 12 small tortillas (homemade or corn and flour blend)
  • Lime wedges
  • Chipotle mayo
  • Avocado slices
  • Mexican cabbage slaw
  • Crumbled queso fresco or cotija cheese (optional)
  • Tapatio or hot sauce
  • Sour cream
  • Guacamole
  • Cilantro
  • Mexican pinto beans

Instructions

  1. Prepare the Marinade and Marinate Steak: In a large bowl, combine the orange juice, lime juice, soy sauce, olive oil, sugar, minced garlic, chopped cilantro, and optional spices and adobo sauce. Add the flank steak, sliced onions, and scallions to the bowl and toss well to coat. Let the steak marinate at room temperature for at least 30 minutes, turning occasionally. Alternatively, marinate in the refrigerator for up to 3 hours and bring to room temperature before grilling.
  2. Preheat and Prepare the Grill: Preheat your grill to medium-high heat and grease the grates to prevent sticking.
  3. Grill the Steak and Vegetables: Place the marinated steak on the grill. Cook for about 5-7 minutes per side, aiming for medium-rare doneness. Grill the onions and scallions alongside the steak until tender and charred for extra flavor. A slight char adds to the authentic taste.
  4. Rest and Slice the Steak: Remove the steak from the grill and tent it with foil. Let it rest for 10 minutes before slicing it thinly against the grain to ensure tenderness.
  5. Make Chimichurri Sauce: Finely chop cilantro, parsley, onion, garlic, and jalapeño or pulse in a food processor until chopped. Combine evenly with lime juice, olive oil, ground cumin, coriander, and kosher salt. Pulse just until mixed but still slightly coarse. Adjust olive oil to desired consistency. Set aside in a serving bowl.
  6. Prepare Pico de Gallo: Finely dice tomatoes, red onion, Serrano chili, and cilantro. Mix all ingredients with minced garlic, lime juice, olive oil, and salt in a bowl. Chill and let the flavors meld for 15 minutes to 1 hour. Optional: add diced avocado and Tapatio hot sauce for extra zest.
  7. Make Quick Pickles: In a saucepan, combine vinegar, water, sugar, salt, and whole peppercorns or coriander seeds. Add your choice of thinly sliced vegetables (radishes, onions, carrots, cauliflower). Bring to a boil, then remove from heat and chill in the freezer for 10-15 minutes or refrigerate until cold. Transfer to a bowl or jar and garnish with fresh cilantro.
  8. Warm the Tortillas: Lightly grill the tortillas until soft and pliable, about 30 seconds per side, or grill directly on an open flame, turning frequently. Wrap them in a towel to keep warm and prevent drying out.
  9. Assemble and Serve: Place slices of grilled steak on tortillas, top with chimichurri sauce, pico de gallo, and quick pickles. Add optional garnishes such as lime wedges, chipotle mayo, avocado slices, cabbage slaw, cheese, hot sauce, sour cream, guacamole, and cilantro as desired. Serve immediately for best flavor.

Notes

  • Vegan Option: Substitute steak with seared Mexican-rubbed tofu. Coat tofu strips with taco seasoning or your preferred spice rub and sear each side in a hot skillet with oil. Test seasoning by searing one piece first.
  • Marinating longer (up to 3 hours) enhances flavor but be sure to bring steak to room temperature before grilling for even cooking.
  • Use organic, grass-fed flank or skirt steak for best texture and flavor.
  • Adjust chimichurri sauce consistency with additional olive oil to preference.
  • Pickled vegetables can be made ahead and refrigerated for several days.
  • Grill tortillas quickly to avoid drying and maintain pliability.

Find it online: https://recipesbyliza.com/grilled-steak-tacos-with-chimichurri-pico-de-gallo-and-pickled-veggies-recipe/