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Steak Taco’s with Cilantro Chimichurri


Steak & Marinade

1 lb Flank Steak

Juice from 1 lime

Juice from 1 lemon

¼ cup soy seasoning

¼ cup olive oil

2 tsp garlic minced.

½ medium white onion

½ tsp chili powder

½ tsp coriander


Whisk all the ingredients together in a bowl, place whole flank steak in a large zip lock bag and pour marinade overtop. Coat the steak well, and place in the fridge to marinate for 3 hours minimum. I like overnight.

Make sure to brink steak to room temperature before grilling.

Grill steak on medium high heat, I like 4-6 minutes per side for 1 inch thickness of steak.

Cover and let rest 10 to 15 minutes.

Slice against the grain when ready to assemble tacos.

Cilantro Chimichurri Sauce:


½ ounce fresh cilantro

½ ounce fresh Italian parsley

¼ cup fine diced white onion

2 tbsp. lime juice

1 tbsp. fine diced jalapeno pepper

1 tsp minced garlic

¼ cup olive oil

¼ tsp cumin

¼ tsp coriander

½ tsp salt

Pulse or blend all ingredients together until desired consistency is reached. Add and adjust the ingredients to suit your taste.

Great as a topping over the steak along with Mexican Yam beans refried, Cilantro & Lime Cauliflower rice, and quick pickled vegetables.

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