Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Juicy Flavor Packed Chicken Breast over Asparagus with Grape Tomatoes and Parmigiano Reggiano

Cheesy Steak Tacos with Chimichurri Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x
  • Category: Main Course
  • Method: Pan Searing
  • Cuisine: Fusion

Description

Juicy ribeye steak bites layered on golden, crispy cheese tortillas and topped with zesty chimichurri sauce and fresh chili — these cheesy steak tacos are a bold and flavorful twist on taco night.

Ingredients

Scale
  • 1 ribeye steak (or any steak of choice)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon taco seasoning
  • 2 tablespoons chimichurri sauce
  • 1 teaspoon balsamic reduction
  • Black pepper, to taste
  • 1 Fresno chili, chopped (for garnish)
  • 6 small tortillas
  • 3 cups mozzarella cheese, freshly grated
  • 1 tablespoon butter (for greasing the pan)
  • 1/4 cup parsley, packed
  • 1/4 cup cilantro, packed
  • 1 spring onion
  • 1/2 Fresno chili (optional)
  • 1/4 cup olive oil (for chimichurri)
  • 2 garlic cloves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 lime, juiced and zested
  • 1/2 teaspoon salt (for chimichurri)
  • 1/2 teaspoon oregano

Instructions

  1. Season the steak with olive oil, salt, taco seasoning, and black pepper. Let rest while you prepare the chimichurri.
  2. To make the chimichurri, blend parsley, cilantro, spring onion, optional chili, garlic, olive oil, red wine vinegar, honey, lime juice and zest, oregano, and salt until well combined.
  3. Heat a skillet over medium-high heat and cook the steak for 3–4 minutes per side. Let it rest, then slice into small cubes.
  4. In a separate pan, melt a small amount of butter and place a tortilla down. Sprinkle generously with mozzarella and let it melt until golden and bubbly.
  5. Top the melted cheese with steak cubes. Cook for another minute, then remove from heat.
  6. Drizzle chimichurri and balsamic reduction over the tacos. Garnish with chopped Fresno chili.
  7. Serve immediately while hot and crispy.

Notes

  • Grate the cheese fresh for the best melt and flavor.
  • Let the steak rest before slicing to keep it juicy.
  • Make chimichurri in advance for deeper flavor.
  • Use corn or flour tortillas based on your preference.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 510
  • Sugar: 3g
  • Sodium: 560mg
  • Fat: 36g
  • Saturated Fat: 15g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 85mg

Find it online: https://cooktune.com/cheesy-steak-tacos-with-chimichurri-sauce/