These grilled steak tacos with chimichurri are bright, fresh, and delicious. Topped with sweet corn, pickled onions and crumbled feta, they make a satisfying summer dinner.
Who doesn’t love a taco?
These grilled steak tacos are a crowd-pleaser. Serve them with a vibrant chimichurri sauce, sweet corn, quick pickled onions and a sprinkle of feta or cotija. They feel light but substantial—a perfect way to enjoy warm-weather produce and a simple grill-cooked steak.
Full disclosure: any taco photo in our house often sparks a chorus of “It’s raining tacos!” thanks to the kids. It’s a little earworm that never quite leaves.
I’ll put almost anything in a tortilla. Tacos are endlessly adaptable—different proteins, flavors and textures all work. For this version I kept the combination straightforward: grilled filet mignon, corn tortillas, sweet corn, crumbled cheese, pickled onions and chimichurri.
This chimichurri is one of my go-to condiments. It’s bright, herb-forward and versatile—great on steak, chicken, fish, potatoes and vegetables. The pickled red onions are optional but they add a tangy pop that keeps in the fridge and elevates so many dishes.
The tacos are simple:
Corn tortillas
Grilled filet mignon (or your preferred steak)
Sweet corn
Crumbled feta or cotija
Chimichurri
Pickled onions
That’s it—simple ingredients, big flavor.
Both the chimichurri and the pickled onions can be made ahead, which makes weeknight assembly quick and easy. The chimichurri is vinegar-based, so it already brings bright acidity; the pickled onions add an extra layer of tang and crunch that we love to keep on hand.
Use whatever steak you prefer—flank or skirt steak work well, too. Filet mignon is our choice because it’s lean and easy to slice; a couple of steaks can feed the whole family once rested and thinly sliced, then piled onto warm tortillas.
We do a lot of chicken and shrimp tacos at our house, so steak is a fun change. My kids enjoy classic beef tacos and steak fajitas, so these grilled steak tacos are always a hit.
Happy summer dinner!
Grilled Steak Tacos with Chimichurri
Grilled Steak Tacos with Chimichurri
4
30 mins
15 mins
45 mins
Ingredients
Chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper
Tacos
- 4 filet mignon steaks (or your preferred cut)
- Kosher salt and freshly ground pepper
- 8–12 small corn tortillas
- 3/4 cup sweet corn (fresh or thawed if frozen)
- 1/4 cup crumbled feta or cotija for topping
- Pickled onions, for topping
Instructions
Chimichurri
- Chop the cilantro, parsley and oregano very finely with a sharp knife. Finely minced herbs yield the best texture; you can use a food processor if you prefer, but hand chopping keeps the mixture bright.
- Transfer the herbs to a bowl and stir in the minced garlic, red wine vinegar, olive oil, a generous pinch of salt, pepper and crushed red pepper flakes.
- Stir to combine and let the chimichurri sit at room temperature until ready to use. If refrigerating, cover before chilling; bring to room temperature before serving for the best flavor.
Tacos
- Preheat your grill on high for 10–15 minutes so it’s very hot.
- Season the steaks generously with kosher salt and pepper. Place directly on the hot grill and cook about 5 minutes per side for medium-rare, or until your desired doneness. Remove the steaks and let them rest for 10 minutes, then thinly slice.
- Warm the corn tortillas on the grill or in a skillet. Assemble tacos by adding sliced steak to each tortilla, spooning over chimichurri, a few spoonfuls of sweet corn, a sprinkle of crumbled feta and some pickled onions.
Did you make this recipe?
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Favorite plate.