Steak Tacos with Chimichurri

Ingredients for 6 servings

Steak and marinade         

1 orange, juiced

2 limes, juiced

1/3 cup | 80 mL soy sauce

1/3 cup | 80 mL olive oil

pinch sugar

4 cloves garlic, peeled and minced

1/2 cup fresh cilantro, chopped (optional)

pinch cumin, coriander or chili powder (optional)

2 lbs flank steak


Chimichurri sauce

1 cup flat leaf parsley, loosely packed and chopped

1 cup fresh cilantro, loosely packed and chopped (optional)

1/4 cup | 60 mL fresh lime juice

1/2 cup | 125 mL olive oil

3 medium shallots, peeled and chopped

3 cloves garlic, peeled

2 tsp ground cumin         

2 tsp ground coriander

1 tsp sea salt

1 jalape├▒o pepper, halved and seeds removed

1 pkg | 125 g Castello® Traditional Blue Cheese, crumbled

6 corn tortillas, warmed salsa, avocado slices, limes, and pickled red onions for garnish (optional)

Steak Tacos with Chimichurri


Steak: In a medium bowl, mix together ingredients for marinade. Place steak in a large re-sealable plastic bag and pour in marinade, seal, and refrigerate. Allow to marinate for up to 3 hours in the refrigerator, bringing to room temperature before grilling. Pre-heat grill. Cook steak on medium-high heat to desired doneness. Allow to rest 10 minutes before slicing.

Chimichurri: Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Place in a bowl and refrigerate; remove from refrigerator 30 minutes before using.

Divide steak between 6 tortillas, drizzle with chimichurri sauce, and Blue Cheese. Garnish with chopped cilantro (optional), salsa, avocado slices, limes, and pickled red onions. 

Tip: Fresh pickled vegetables are easier than you think to prepare. They make a great topping for tacos, burgers, hotdogs and nachos too!

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