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Flap Steak Tacos with Jalapeño Chimichurri assembled on plate with limes and extra sauce around.
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5 from 5 votes

Flap Steak Tacos with Jalapeño Chimichurri

Total Time45 minutes
Servings: 6
Author: Alex Snodgrass

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 garlic clove 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, garlic, 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.