Some meals just hit differently — and these Chimichurri Skirt Steak Tacos are one of them. The secret is our Classic Chimichurri, which doubles as both a marinade and a finishing sauce, packing every bite with fresh herb flavor. Ready in under 30 minutes.
Serves: 4 | Prep Time: 15 min | Cook Time: 10 min
Ingredients
- 1.5 lbs skirt steak
- 3 tbsp Saucrs! Chimichurri (plus more for serving)
- 8 small flour or corn tortillas
- 1 red onion, thinly sliced
- ¼ cup red wine vinegar
- 1 tsp sugar
- ½ tsp salt
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Quick-pickle the onions — Combine sliced red onion, red wine vinegar, sugar, and salt in a small bowl. Let sit for at least 10 minutes while you prep the steak.
- Marinate the steak — Coat skirt steak with 3 tbsp of Saucrs! Chimichurri. Let rest at room temperature for 10 minutes (or up to 1 hour in the fridge).
- Grill the steak — Heat a grill or cast iron skillet over high heat. Cook steak 3–4 minutes per side for medium-rare. Rest for 5 minutes before slicing.
- Slice against the grain — Cut the steak into thin strips, cutting perpendicular to the muscle fibers for maximum tenderness.
- Assemble — Warm tortillas, layer with steak, pickled onions, a spoonful of chimichurri, and fresh cilantro. Serve with lime wedges.
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