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These Flap Steak Tacos with Jalapeño Chimichurri have a serious flavor punch — the marinade brings deep umami from tamari and sesame oil, while the jalapeño chimichurri adds brightness, heat, and freshness all at once. I know you will absolutely love these!
Y’all know I love a steak taco! Whether you need a festive weeknight dinner, or want a fun taco night with friends, this will be your new go-to recipe. The marinade does most of the work for you then the jalapeño chimichurri takes it to a whole new level. The chimichurri comes together in minutes in a food processor and works on just about everything — save any leftovers for eggs, grilled chicken, or roasted veggies. Plus, you could make it in advance!
Now, let’s talk flap steak. Flap steak (also sold as sirloin flap) is an underrated cut — it’s affordable, full of flavor, and takes to a marinade beautifully. Skirt steak works just as well here, too! As always, be sure to cut your steak against the grain for the most tender bite.
Once your steak is marinated and grilled and your jalapeño chimichurri is complete, it’s time to assemble. Double up your tortillas street taco-style to make them extra sturdy, then top with the classics — sliced avocado, onion, cilantro, chimichurri, and an extra squeeze of lime.
Ingredients: for the Jalapeño Chimichurri
- Large Jalapeño
- Green Onions
- Fresh Cilantro Leaves
- Avocado Oil
- Freshly Squeezed Lime Juice
- Red Wine Vinegar
- Kosher Salt
- Freshly Ground Black Pepper
- See recipe below for the steak marinade and other ingredients!
Recipe Step-by-Step:
Step One: Marinate the Steak
In a large bowl or zip-lock bag, whisk together the avocado oil, tamari, sesame oil, lime zest, cumin, garlic powder, chili powder, salt, and pepper. Add the steak and turn to coat evenly.
Marinate at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours. If refrigerating, remove the steak from the fridge 20–30 minutes before grilling to take the chill off.
Step Two: Make the Jalapeño Chimichurri
In a food processor, combine the jalapeño, green onions, cilantro, avocado oil, lime juice, red wine vinegar, salt, and pepper. Pulse until finely chopped but still slightly textured — you don’t want it fully smooth. Taste and adjust seasoning as needed. Set aside.
Step three: Grill the Steak
Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill for 3–4 minutes per side for medium-rare, or until cooked to your desired doneness.
Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
Step Four: Assemble the Tacos
Warm the tortillas directly on the grill grates for about 30 seconds per side until soft and lightly charred.
Build the tortillas (street taco style) and layer with a few slices of steak, avocado, a spoonful of diced white onion, a pinch of fresh cilantro, and a generous drizzle of jalapeño chimichurri. Serve with lime wedges alongside.
Recipe FAQs:
Skirt steak works great as well!
Yes! You can marinate the steak up to 24 hours in advance and the chimichurri can be made up to 2 days in advance.
Once your tacos are assembled and ready to serve, grab a cold beer, margarita, or some of the recipes below, and enjoy! Comment below once you try this recipe!
Looking for recipes to pair with this? Check these out!
Street Corn-Inspired Slaw with Spicy Tahini
Flap Steak Tacos with Jalapeño Chimichurri
Ingredients
For the Steak Marinade:
- 2 tablespoons avocado oil
- 2 tablespoons tamari or soy sauce
- 1 teaspoon toasted sesame oil
- Zest of ½ lime
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 ½ teaspoons Kosher salt
- ½ teaspoon fresh ground black pepper
- 2 pounds flap steak or skirt steak
For the Jalapeño Chimichurri:
- 1 large jalapeño seeds removed and roughly chopped
- 3 green onions roughly chopped
- 1 cup packed roughly chopped cilantro leaves
- 1/3 cup avocado oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt or more to taste
- ½ teaspoon freshly ground black pepper
For the Tacos:
- 12 [6-inch round] flour tortillas
- 1 avocado thinly sliced
- 1 cup finely diced white onion
- ¼ cup finely chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Marinate the Steak:
- In a large bowl or zip-lock bag, whisk together the avocado oil, tamari, sesame oil, lime zest, cumin, garlic powder, chili powder, salt, and pepper. Add the steak and turn to coat evenly.
- Marinate at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours. If refrigerating, remove the steak from the fridge 20–30 minutes before grilling to take the chill off.
Make the Jalapeño Chimichurri:
- In a food processor, combine the jalapeño, green onions, cilantro, avocado oil, lime juice, red wine vinegar, salt, and pepper. Pulse until finely chopped but still slightly textured — you don’t want it fully smooth. Taste and adjust seasoning as needed. Set aside.
Grill the Steak:
- Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill for 3–4 minutes per side for medium-rare, or until cooked to your desired doneness.
- Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
Assemble the Tacos:
- Warm the tortillas directly on the grill grates for about 30 seconds per side until soft and lightly charred.
- Build the tortillas (street taco style) and layer with a few slices of steak, avocado, a spoonful of diced white onion, a pinch of fresh cilantro, and a generous drizzle of jalapeño chimichurri. Serve with lime wedges alongside.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
