With Cinco de Mayo right around the corner, these Easy Chimichurri Steak Tacos with Fresh Pico de Gallo are the perfect fiesta food!
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It’s Gonna Be May
Guys, I’m pumped for May! There are many reasons, most of which have to do with the sunshine and good vibes of the summer to come. But the most exciting thing we have coming up is a week-long trip to San Diego! That means all of the tacos and SoCal food my little heart desires. It is perfect because May always makes me think “tacos”. Around this time, I start reminiscing of my bachelorette party to Ft. Lauderdale over Cinco de Mayo weekend, where all we did was eat tacos and party. That was the life! I knew that this year I wanted to base my May posts around some of my favorite taco recipes because who doesn’t love tacos?! And what a better holiday to make tacos for than Cinco de Mayo?
Taco ‘Bout a Party!
There are two things that I love about these chimichurri steak tacos. First, they are super easy to make. Depending on how you prepare (and enjoy) your steak, the meat can be done in as little as 5 minutes. The rest of the prep just includes making the Easy 5-minute Chimichurri Sauce and Fresh Pico de Gallo. Second, the topping options are endless! You can add as little or as many different veggies and sauces as you would like to create your own unique flavor. On these steak tacos, my favorite toppings (aside from the chimichurri and fresh pico) include corn, avocado, cilantro, “sour cream”, and cotija cheese. Cotija is a Hispanic-style cheese that originated in Mexico. It is used in most authentic street tacos and pairs well with meats.
Get Creative!
Don’t like steak? Try using shrimp or chicken instead! As I mentioned above, the topping options are endless, so try and find your favorite combination. You can grill, pan sear, or bake the steak to your liking. I personally use our panini press because it is done in 3 minutes, and cooks the steak more evenly than in a frying pan. Unless I’m cooking a bunch of other items, it’s not worth it for me to fire up our charcoal grill. The panini press gives you a grill-like texture and taste!
Easy Chimichurri Steak Tacos with Fresh Pico de Gallo
Ingredients
Steak Marinade
- 1 lb steak thin top round or flank
- 1/2 cup soy sauce or sub coconut aminos
- 3 garlic cloves minced
- 2 Tbs yellow mustard
- 1/4 tsp ground ginger
Optional Toppings (for each taco)
- 6-8 small taco shells
- 1 Tbs Chimichurri Sauce
- 2 Tbs Pico de Gallo
- 1 Tbs corn kernels
- 1/2 Tbs Cotija cheese
- 2 slices avocado
- 1 Tbs plain yogurt
- 1/2 lime juiced
- pinch cilantro chopped
Instructions
- Mix ingredients together for the steak marinade in a deep bowl or pan
- Coat each side of the steak well and let marinade for 10 minutes in the fridge
- While marinading steak, preheat preferred method of cooking (oven, grill, etc.)
- Prepare Chimichurri sauce and fresh Pico de Gallo
- Cook steak to desired liking
- Remove steak from heat and allow to cool for a minute, before cutting it into strips that will fit the length of the taco shell
- Fill each taco shell with several strips of steak
- Top each taco with preferred ingredients, beginning with Chimichurri sauce and Pico de Gallo
- Enjoy!
Notes
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!