How To Make Chimichurri Steak Tacos on the Char-Broil Edge Grill | Easy Summer Grilling Recipe

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chuck roast

Sirloin is leaner while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable but less vibrant.

Pat the skirt steak dry and trim off any excess fat or silver skin.

Season the steak with olive oil, kosher salt, and black pepper. Let it sit for about 20-30 minutes to come to room temperature.

Remove the stems from 1 cup of fresh parsley and place the leaves in a blender.

Add 1 tablespoon of dried oregano, 1/2 teaspoon of red pepper flakes, 1/4 cup of red wine vinegar, and 1/2 cup of olive oil to the blender with the parsley.

Smash and add garlic to the blender, then pulse until the desired consistency is reached for the chimichurri sauce.

Preheat the Char-Broil four-burner gas grill to high heat (around 450 degrees).

Grill the steak for 2-3 minutes without moving it to achieve a deep sear, then flip and grill for another 2-3 minutes aiming for a medium-rare doneness (about 130° internal temperature).

Let the steak rest for about 10 minutes before slicing against the grain.

Grab a corn tortilla, load it up with sliced steak, and top it off with chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary