Grilled Steak Tacos with Chipotle Cream and Chimichurri
Fire up your grill and indulge in the bold, smoky flavors of Grilled Steak Tacos with Chipotle Cream and Chimichurri. This mouthwatering recipe features tender, marinated flank steak cooked to perfection over an open flame, paired with a zesty homemade chimichurri sauce and a creamy, spicy chipotle dressing. The steak’s marinade of cumin, smoked paprika, and garlic ensures every bite is bursting with robust flavor, while the fresh chimichurri adds a tangy herbal kick. Warm tortillas cradle the perfectly grilled steak, and a drizzle of chipotle cream ties it all together with just the right amount of heat. Garnished with fresh cilantro and served with lime wedges, these tacos deliver a vibrant, restaurant-quality meal in just 45 minutes. Perfect for taco night or summer grilling, this recipe is sure to wow your taste buds!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 8 Corn or flour tortillas
- 0.25 cup Fresh cilantro (for garnish)
- 0.5 cup Sour cream
- 1 Chipotle pepper in adobo, finely minced
- 0.5 cup Fresh parsley leaves, finely chopped
- 0.25 cup Fresh cilantro leaves, finely chopped
- 2 tbsp Red wine vinegar
- 0.25 cup Extra virgin olive oil (for chimichurri)
- 0.5 tsp Red chili flakes
- 4 Lime wedges (for serving)
Instructions
In a small bowl, whisk together olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper to create a marinade.
Rub the marinade onto both sides of the flank steak, ensuring it is evenly coated. Let the steak marinate at room temperature for 20-30 minutes.
While the steak marinates, make the chimichurri. In a medium bowl, combine parsley, cilantro, red wine vinegar, extra virgin olive oil, garlic, and red chili flakes. Stir well and set aside.
To prepare the chipotle cream, mix sour cream and the minced chipotle pepper in a small bowl until smooth. Refrigerate until ready to use.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the flank steak for 4-5 minutes per side for medium-rare, or until it reaches the desired doneness. Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
Warm the tortillas on the grill for 20-30 seconds per side until pliable.
Assemble the tacos by adding slices of steak to the warm tortillas. Top with a drizzle of chimichurri and chipotle cream. Garnish with fresh cilantro.
Serve the tacos immediately with lime wedges on the side for a fresh citrus squeeze.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 13.1 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 604 mg | 46% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
