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Chimichurri Steak Tacos with Charred Corn Pico de Gallo


Who doesn’t love steak chimichurri? How about a Chimichurri Steak Taco topped with charred corn pico de gallo? You’re going to love these!



Steak & chimichurri:

  • 1 skirt steak (about 1 ½ lbs)
  • 1 bunch cilantro, finely chopped
  • ½ bunch Italian parsley, finely chopped
  • 4 medium garlic cloves, minced or crushed with garlic press
  • ½ cup extra virgin olive oil, or as needed
  • 1 tsp sherry vinegar
  • 1 tsp lemon juice
  • Kosher salt
  • Freshly ground black pepper

Pico de gallo:

  • 1 ear corn, husked
  • 1 medium vine ripe tomato, seeds removed, diced
  • 1 medium shallot, diced
  • 1 jalapeno, diced (remove seeds if desired)
  • 1 tbsp extra virgin olive oil
  • 1 ½ tsp sherry vinegar
  • Kosher salt


  • 8, 6-inch flour tortillas
  • Crumbled blue cheese, feta or queso fresco (I used a Danish blue)


  1. Make chimichurri: Combine cilantro, parsley and garlic in a bowl. Add enough oil to create a loose, saucy consistency. Add vinegar, lemon and salt. Taste and adjust seasoning, if needed. You may also make the sauce in a food processor or with a mortar and pestle, rather than chopping the herbs by hand.
  2. Marinate: Add steak to a plastic ziplock bag with about half of the chimichurri and rub into the meat. Seal and marinate at least 2 hours or up to 24 hours.
  3. Chill chimichurri: Store remaining sauce in a jar in the fridge, covered with just enough oil to cover the herbs. Remove from fridge an hour before using so oil is no longer congealed.
  4.  Heat a grill pan or outdoor grill to medium heat. Grease grill and coat corn in extra virgin olive oil. Grill, rotating every 3-4 minutes, for a total of 10-15 minutes or until cooked through and charred in spots. Cool and cut off the cob.
  5. Make pico: In a bowl, combine all pico ingredients (corn through salt). Taste and adjust seasoning, if needed.
  6. Prep steak: Remove steak from marinade and allow to come to room temperature for 30 minutes. Pat dry and season generously with salt and pepper. Cut into 3 or 4 lengths to make grilling more manageable.
  7. Grill steak: Heat the grill to high heat. Grease. Grill steaks 1 ½ to 2 minutes on each side for medium-rare. The very thin end piece may only need about 1 minute per side. Allow steaks to rest for 5-10 minutes. Slice into 3 inch lengths. Rotate and cut ½ inch thick slices against the grain.
  8. Warm tortillas: Keep grill on to warm the tortillas. Warm over medium heat for about 30 seconds per side or until soft and pliable.
  9. Serve: Spoon charred corn pico over tortillas, place on several slices of steak, spoon over chimichurri sauce and top with blue cheese. Enjoy.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Grill
  • Cuisine: Latin American


  • Serving Size: 6 oz steak, 2 small tortillas + toppings
  • Calories: 823
  • Sugar: 4.5 g
  • Sodium: 201.5 mg
  • Fat: 57.9 g
  • Saturated Fat: 15 g
  • Carbohydrates: 32.5 g
  • Fiber: 5.2 g
  • Protein: 46.2 g

Keywords: chimichurri steak tacos, steak tacos, chimichurri steak