Description
These Tacos de Bistec Recipe combines the taste of Mexico with an Argentinian twist. Grilled skirt steak (Carne Asada) sizzles with tangy and bold Chimichurri Sauce, spread over delicious charred corn tortillas, and topped with Mexican cotija cheese, fresh onions, cilantro & a squeeze of lime juice. Simple and quick, these Easy Chimichurri Steak Tacos are done in under 30 minutes!
Ingredients
Ingredients for the steak
- 1 1/2 pound Skirt Steak (see notes)
- 1/2 teaspoon of Salt
- 1/4 teaspoon of freshly ground Black Pepper
- My easy Chimichurri Sauce recipe
Ingredients for the Tacos (Makes 8-10 tacos) See notes
- 8-10 Corn or Flour Tortillas
- 1 cup of Chopped raw Onions
- 1/2 cup of Mexican Cotija Cheese
- 1 cup of Cilantro leaves
- 4-5 Limes.
Instructions
Step 1 - Prepare the Steak
I like to grill the steak with only salt and pepper first, then add the Chimichurri sauce after slicing it. But you can marinate the steak in the Chimichurri sauce before grilling if you'd like, and it's also delicious.
- Take the steak out of the fridge 30 minutes before starting cooking.
- Season each side of the steak with salt and pepper and let it sit on a plate while you make the Chimichurri. This will allow the salt to penetrate the meat and make it more flavorful.
Step 2 - Make the Chimichurri Sauce (recipe here)
Step 3 - Grill the Steak
- Preheat your grill. Skirt steak is optimally grilled to medium-rare because meat continues to cook once removed from the heat.
- When your grill is fiery, place the steak on the grill. Skirt steak is a thin cut, so it will cook very quickly. Grill 3-4 minutes per side for medium-rare (130-135F).
- Transfer to a plate and cover with foil. Let it rest for 10 minutes. Do not cut it until it has rested for 10 minutes to allow the juices to stay in the meat.
- After the meat has rested, transfer it to a cutting board and cut diagonal 1/4“ – 1/2” strips against the grain.
- Serve with Chimichurri drizzled all over it. And now you have Skirt steak with chimichurri!
Step 4 – Gather all components and call everyone to join the feast!
- While the grilled steak is resting. Warm the tortillas on the grill or in a skillet over medium heat for a few seconds (a little char adds character and flavor).
- Lay 2-3 slices of steak on the warm tortillas. Sprinkle chopped onions, fresh cilantro, cotija, and serve with a lime wedge. And more Chimichurri sauce if you want an extra kick. Voila! Listo!
Enjoy your Tacos de Bistec con Chimichurri.
Notes
Yield: This recipe makes about 8-10 tacos, depending on how much steak you add to each taco.
Corn Tortillas add a lot of flavor to this dish, but you can also use flour tortillas if that’s your favorite.
White onions are the most prevalent in traditional Mexican tacos, but use your favorite onion or what you have at home.
Cheese on traditional Mexican tacos: Mexican tacos generally don’t have cheese, but adding a sprinkle of Mexican Cotija gives these tacos a more tangy and savory flavor (optional).
Meat cut for this recipe: I used Skirt steak because it’s a great cut for tacos. Skirt steak is a long, slightly marbled flat cut often used for Carne Asada. It offers great flavor, tenderness, and affordability. It is easy to cook pan-seared (think hot cast-iron skillet), grilled, and even broiled. You can also use sirloin, Flank or Flat-iron steak for these bistec tacos. These are all flavorful cuts.
Nutrition
- Serving Size: 1 taco
- Calories: 381
- Sugar: 3.3 g
- Sodium: 414 mg
- Fat: 23.8 g
- Carbohydrates: 25.7 g
- Fiber: 2.9 g
- Protein: 20.1 g
