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Looking for a quick and delicious taco dinner? These simple steak tacos with avocado chimichurri only took a few minutes to make and were filled with delicious savory, fresh and spicy notes all in one bite. Adding avocado to the chimi was a first and it won’t be the last. It was out of this world! Perfect topping on a taco, or dip for chips. Once you start eating it, you just can’t stop. Only a few ingredients and you can transform any dish. Let me show you how.
Table of Contents
Step 1: Prep the steak.
For this recipe, as in most of my steak taco dishes, I went with skirt steak. It’s the perfect thin cut of red meat for tacos that absorbs seasonings well and cooks to a perfect tender medium rare in minutes.
Prep is simple. Slice off any thick fatty pockets and slice the meat to a size that fits your grill if laid flat. Drizzle a little olive oil for the binder and season with you choice of taco seasoning. I went with a tex mex mix by Hardcore Carnivore.
Set aside the seasoned steak allowing it to sweat and absorb the spices while you prep the chimichurri.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to make the perfect avocado chimichurri
I would like to think I have perfected the chimichurri recipe over the years, but this time I tried something new, an avocado chimichurri. Wow, was it good. It was bowl licking clean good! Savory, fresh, spicy and tangy, this avocado chimichurri is a must have.
In a blender, add parsley, cilantro, fresh garlic cloves, chopped avocado, freshly squeezed lime juice, crushed red pepper flakes, salt, olive oil and red wine vinegar. Blend all the ingredients together.
If you are looking for a more liquidy chimichurri check out my original recipe.
Step 3: How the grill up the perfect steak tacos with avocado chimichurri.
Preheat the grill to 450 degrees and set for direct heat. Cook the steak 2 minutes per side. Remove it off the grill and let it rest for 10 minutes wrapping it in foil.
Warm up some corn tortillas, chop the steak and add a few spoonfuls of it, dress with the avocado chimichurri, add chopped white onion and cilantro. Enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Printer friendly recipe and video below:
Steak Tacos with Avocado Chimichurri
Ingredients
- 1 lbs Skirt steak
- 2 tbsp Taco seasoning
- 4 Garlic cloves
- 2 Limes
- 1 Avocado
- 1 Batch of parsley
- 1 Batch of cilantro
- 1 cup Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Salt
- 1 tbsp Crushed red pepper flakes
Instructions
- Slice off any thick fatty pockets and slice the meat to a size that fits your grill if laid flat. Drizzle a little olive oil for the binder and season with your choice of taco seasoning.
- For the avocado chimichurri, in a blender, add parsley, cilantro, fresh garlic cloves, chopped avocado, freshly squeezed lime juice, crushed red pepper flakes, salt, olive oil and red wine vinegar. Blend all the ingredients together.
- Preheat the grill to 450 degrees and set for direct heat. Cook the steak 2 minutes per side. Remove it off the grill and let it rest for 10 minutes wrapping it in foil.
Nutrition
Check out the Recipes Page for other tasty ideas!
