These Carne Asada Tacos are made with super flavorful marinated skirt steak, which is grilled to perfection, and then stuffed into tortillas with a super bright and herbaceous chimichurri sauce! The chimichurri comes together in the food processor in seconds, and you’ll want to put it on everything. The best way to serve these tacos is with thinly sliced radishes, cotija cheese, extra cilantro, and a squeeze of lime!
(This post is sponsored by Sprouts! Thank you so so much for reading and supporting the brands that I love!)
I know I’m sharing a tostada recipe and a taco recipe in a row, but bear with me here. They are both SO amazing. The carne asada is insanely good and you won’t believe how easy these are to put together!
And the chimichurri on top?! Absolutely amazing. I mean, what isn’t better with chimichurri on top?!
These tacos start off with the new marinated carne asada skirt steak from Sprouts! I used to be a little skeptical of pre-marinated meats, but ever since I’ve tried this one, I am 100% converted. It’s SO amazingly flavorful and it’s such a time saver! Or, if you’re impatient like me when it comes to food, and you need tacos literally right. now.
Sprouts meats are super high quality, natural, and affordable, and their entire staff is always so friendly and willing to help, which are just a few of the reasons why I love shopping there so much.
I was honestly blown away by how tender and perfectly seasoned the meat was. And it’s really quick cooking too! It’s skirt steak, so it’s a thinner cut of meat, and it cooks in just a few minutes per side on a super hot grill.
I see these tacos happening all summer long.
Back to the chimichurri! If you’ve never had it, it’s a super bright and herbaceous sauce that originated in Argentina. I like to make mine with shallot, jalapeño, garlic, cilantro, parsley, red wine vinegar for a little zip, olive oil, and crushed red pepper. It’s so freaking good with steak, but I also love to put it on bowls, salads, eggs, and really anything and everything.
Can you blame me?! Just look at that stuff!
I know I’ve said this probably a million times, but the key to making tacos even more amazing, is to char the tortillas on a gas flame or grill. It adds a little smokiness that is just incredible and makes the tacos next level delicious.
The meat and chimichurri pack so much flavor, that all you really need in these is some thinly sliced radishes, a little fresh cilantro, a sprinkle of cotija, and a squeeze of lime.
These would also be incredible in burrito bowl form or on a salad!
These will definitely be happening in my kitchen on Cinco de Mayo, with a special margarita that I’m sharing on Wednesday!
Soooo excited to share with you guys.
Carne Asada Tacos with Chimichurri Sauce
These Carne Asada Tacos are made with super flavorful marinated skirt steak, which is grilled to perfection, and then stuffed into tortillas with a super bright and herbaceous chimichurri sauce! The chimichurri comes together in the food processor in seconds, and you’ll want to put it on everything. The best way to serve these tacos is with thinly sliced radishes, cotija cheese, extra cilantro, and a squeeze of lime!
Ingredients
For the tacos
- 1 (1 - 1½ lb.) package of Sprouts Marinated Skirt Steak for Carne Asada
- tortillas of your choice (charred over a gas flame or grill for extra flavor!)
- thinly sliced red radishes, for serving
- crumbled cotija cheese, for serving
- torn cilantro, for serving
- lime wedges, for serving
- thinly sliced jalapeño, for serving (optional)
For the chimichurri
- 3/4 cup packed cilantro
- 1/4 cup packed flat leaf parsley
- 3 cloves garlic
- 1 medium shallot, chopped
- 1/2 of a jalapeño, seeds and ribs removed
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch of red pepper flakes
Instructions
For the tacos
Preheat an outdoor grill or an indoor grill pan to medium-high heat. Once grill is hot, grill the skirt steak for about 3 minutes per side, until desired doneness is reached. (The timing will depend on the thickness of your steak). Remove steak from grill and let rest for 5-10 minutes before thinly slicing on an angle.
To assemble tacos, place a few slices of steak in a tortilla. Drizzle with a tablespoon or so of chimichurri, along with a few slices of radish, a small handful of crumbled cotija, torn cilantro, and a squeeze of lime. Add a couple jalapeño slices on top if you like things spicy! Serve immediately.
For the chimichurri
In a food processor or blender, combine the cilantro, flat leaf parsley, garlic, shallot, jalapeño, red wine vinegar, olive oil, salt, pepper, and red pepper flakes. Blend until smooth. Season to taste with additional salt and pepper if desired. Set aside.
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