Chimichurri Steak and Corn Tacos are hands down one of my favorite tacos to make.
These delicious bites are packed with grilled steak and corn then topped with a bight, citrusy flavor of Chimichurri.
Be sure to give these tacos a try on your next taco night. They take about 30 minutes to make and they’ll quickly become a regular menu item at your house!
Ingredients you will need
Meat: Skirt Steak
Chimichurri: Parsley, cilantro, garlic, avocado oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes
Tacos: Corn tortillas, Oaxaca Cheese, fresh corn
How to make Chimichurri Steak and Corn Tacos
Begin by hand chopping all of the ingredients for the Chimichurri. This will add a great texture to all of the fresh herbs and garlic.
Combine all of the ingredients in a bowl and mix: ¼ cup parsley, ¼ cup cilantro, 3 cloves minced garlic ¼ cup avocado oil, 2 tbsp red wine vinegar, juice from 2 limes, ½ tsp each: salt, black pepper and red pepper flakes. Set aside until serving the tacos.
Take the skirt steak and spray it with avocado oil to help the seasoning stick. Season both sides with a SPG blend (salt, black pepper and garlic powder) or your favorite steak seasoning.
Take 4 ears of corn, and remove the husk from them. Spray each one with avocado oil then season them with salt and pepper. Avocado oil has a high smoke point of 500°F and works great for grilling.
Grill the corn over direct heat and rotate it every 2 minutes until each side has some char built up. This will provide some delicious flavor to the corn that you will taste in the tacos.
Grill the steak over direct heat flipping every 3-4 minutes to help build up some crust. Remove it from the grill once it reaches an internal temperature of 140°F. I used my Nomad Grill which was the perfect size grill for this cook.
Cut the corn from the cob with a sharp knife then place in a bowl.
Slice the skirt steak after a 5-10 minute rest. Make sure to cut against the grain for the most tender bite. I typically cut the steak into thirds by first cutting with the grain, then rotate the steaks and cut them against the grain for easier handling.
Assemble the tacos on corn tortillas with melted Oaxaca cheese, steak, grilled corn, chimichurri and your favorite hot sauce.
Looking for more taco ideas?
If you love tacos, be sure to check out some of my other favorite taco recipes below!
Brisket Street Corn Tacos – Perfectly smoked brisket smothered in a taco with street corn and topped with chipotle lime ranch. This will be one of the best tacos you’ve ever had.
Smoked Birria Tacos – Beef that’s been smoked then braised in nothing but flavor until fall apart tender. This tacos is packed with beef and gooey cheese for one of the most addicting bites ever.
Steak and Shrimp Tacos – You can go wrong with a Surf N Turf meal and these tacos are no exception. This recipe has summer vibes all over it and will become a regular menu item at your house.
Steak Street Corn Tacos – Juicy grilled steak topped with street corn is a match made in heaven. This is one of the best ways to enjoy a good steak!
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Chimichurri Steak and Corn Tacos
Chimichurri Steak and Corn Tacos are one of the best bites you can grill up this summer. They’re easy to make and only take about 30 minutes to make.
These will quickly become one of your new favorite menu items at your house.
- Total Time: 35 minutes
- Yield: 12 tacos 1x
Ingredients
- 2 pounds of Skirt Steak
- 12 Corn tortillas
- 5 ounces of Oaxaca Cheese
- 4 ears of fresh corn
- 3 tbsp SPG blend
- 1 tbsp avocado oil
Chimichurri
- 1 bunch Parsley
- 1 bunch Cilantro
- 3 cloves of garlic
- 1/4 cup avocado oil
- 2 tbsp red wine vinegar
- Juice from 2 limes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- Begin by hand chopping all of the ingredients for the chimichurri.
- Combine all of the ingredients in a bowl and mix: ¼ cup parsley, ¼ cup cilantro, 3 cloves minced garlic ¼ cup avocado oil, 2 tbsp red wine vinegar, juice from 2 limes, ½ tsp each: salt, black pepper and red pepper flakes.
- Take your skirt steak and spray it with avocado oil to help the seasoning stick. Season both sides with SPG
- Take 4 ears of corn, spray them with avocado oil then season with salt and pepper.
- Grill the corn over direct heat until it has char
- Grill the steak over direct heat flipping every 3-4 minutes. Remove it from the grill once it reaches an internal temperature of 140°F.
- Cut the corn from the cob and place in a bowl.
- Slice the skirt steak after a 5-10 minute rest. Make sure to cut against the grain for the most tender bite.
- Assemble the tacos on corn tortillas with melted Oaxaca cheese, steak, grilled corn chimichurri and hot sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
