Grilled Flap Steak Tacos with Jalapeno Chimichurri

These Flap Steak Tacos with Jalapeño Chimichurri deliver a serious flavor punch. The marinade combines tamari and toasted sesame oil for rich umami, while the jalapeño chimichurri brings bright, fresh heat that lifts the whole taco. This combination is easy to prepare, makes a festive weeknight meal, and is perfect for taco night with friends or family.

I love a good steak taco. The marinade does most of the work—infusing the flap steak with savory, tangy notes—while the jalapeño chimichurri comes together in minutes in a food processor. The chimichurri is versatile: use leftovers on eggs, grilled chicken, roasted vegetables, or as a bright sauce for bowls. You can also make it in advance to save time on the day you serve the tacos.

About the steak: flap steak (sometimes labeled sirloin flap) is an underrated cut that’s flavorful, economical, and responds well to marinades. Skirt steak is an excellent substitute if you prefer it. For the most tender results, always slice the steak thinly against the grain after resting.

When steak and chimichurri are ready, assemble the tacos street-taco style: double up small tortillas to make them sturdy, then layer sliced steak, avocado, onion, cilantro, and a generous drizzle of jalapeño chimichurri. Finish with a squeeze of lime.

Ingredients: 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 cilantro leaves, roughly chopped
• 1/3 cup avocado oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• See full ingredient list below for the steak marinade and taco components.

Recipe Step-by-Step

Step One: Marinate the Steak

Combine the marinade ingredients in a large bowl or a zip-top bag, then add the steak and toss to coat. Allow the steak to marinate for at least 20 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor. If refrigerated, remove the steak 20–30 minutes before grilling so it comes closer to room temperature.

Step Two: Make the Jalapeño Chimichurri

Place the jalapeño, green onions, garlic, cilantro, avocado oil, lime juice, red wine vinegar, salt, and pepper in a food processor. Pulse until the mixture is finely chopped but still has texture—you want a slightly coarse chimichurri rather than a smooth puree. Taste and adjust the salt, pepper, or lime as needed. Set aside.

Step Three: Grill the Steak

Preheat the grill to high. Remove excess marinade from the steak and grill for about 3–4 minutes per side for medium-rare, or cook to your preferred doneness. Transfer the steak to a cutting board, let it rest for 5 minutes, then slice thinly against the grain to maximize tenderness.

Step Four: Assemble the Tacos

Warm tortillas briefly over the grill grates, about 30 seconds per side, until soft and lightly charred. For street-style tacos, double the tortillas for sturdiness. Layer with a few slices of steak, avocado, diced white onion, chopped cilantro, and a generous drizzle of the jalapeño chimichurri. Serve with lime wedges for squeezing.

Full Ingredient List

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
• 1½ teaspoons kosher salt
• ½ teaspoon freshly 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 cilantro leaves, roughly chopped
• 1/3 cup avocado oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt (or more to taste)
• 1/2 teaspoon freshly ground black pepper

For the Tacos

• 12 flour tortillas, 6-inch rounds
• 1 avocado, thinly sliced
• 1 cup finely diced white onion
• 1/4 cup finely chopped fresh cilantro
• 1 lime, cut into wedges

Recipe Details

Total time: 45 minutes. Servings: 6.

Recipe FAQs

Serving Suggestions

These tacos pair well with chilled beverages and simple sides. Consider serving with Ranch Water, Mexican-style street corn dip, fresh guacamole, a street-corn–inspired slaw, or citrus bars for dessert. Any of these make a complementary, festive meal.

Once your tacos are ready, serve immediately and enjoy. If you try this recipe, leave a comment with any tweaks or favorites.

Photography and styling by Eat Love Eats.