Recipe How To Make Chimichurri Marinated Steak Tacos

Before you toss this steak on the grill and cook it to crispy, juicy perfection, marinate it in a bright and tangy chimichurri sauce overnight. Top with a few quick-to-make pickled red onions, fresh cilantro, and crumbled cotija cheese for an impressively tasty—not to mention protein-rich—taco dinner. Recipe by Aarón Sánchez, courtesy of Tequila Cazadores.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 30 min.

Cook time 45 min.

Ingredients

¾ cup red wine vinegar ½ cup water 1 Tbsp sugar 3 whole cloves 1 bay leaf 1 ½ tsp kosher salt ½ tsp ground black pepper ½ tsp, plus 1 Tbsp dried Mexican oregano, divided 1 ¼ tsp dried red pepper flakes, divided 1 red onion, thinly sliced ¾ cup olive oil 1 cup lightly packed cilantro leaves, chopped, plus more for serving 1 cup lightly packed parsley leaves, chopped 3 cloves garlic, minced 12-16 corn tortillas 1 cup crumbled cotija cheese

How to make it

To make the pickled onions, combine the red wine vinegar, water, sugar, cloves, bay leaf, salt, black pepper, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes in a heavy saucepan. Bring to a boil over medium-high heat, then add the red onion slices. Let the mixture come back to a boil, reduce the heat to medium-low, and cook until the onions soften, 3 to 4 minutes. Cover, and set aside to cool completely, or refrigerate in an airtight container for up to 2 weeks. When you’re ready to cook the steak, strain out the onions from the vinegar mixture and reserve ½ cup of their juice. Combine it with the olive oil, cilantro, parsley, garlic, 1 tablespoon dried oregano, and 1 teaspoon red pepper flakes. In a ziplock bag or large bowl, toss it well with the steak. Marinate at room temperature for 30 minutes, or covered in the refrigerator overnight. Turn your grill to medium-high heat, and cook the steak for 2 to 3 minutes per side, flipping only once (the steak should pull cleanly from the grill grates when ready to flip). Remove from the heat, and let it rest for 5 minutes before slicing thinly against the grain. Set each tortilla directly over a burner (or directly on the grill) on medium-high heat, and toast for 1 or 2 minutes per side, until lightly charred. Fill them with steak, and garnish with cotija cheese, some of the pickled onions, and cilantro.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

Before you toss this steak on the grill and cook it to crispy, juicy perfection, marinate it in a bright and tangy chimichurri sauce overnight. Top with a few quick-to-make pickled red onions, fresh cilantro, and crumbled cotija cheese for an impressively tasty—not to mention protein-rich—taco dinner.

Recipe by Aarón Sánchez, courtesy of Tequila Cazadores.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 30 min.

Cook time 45 min.

Ingredients

¾ cup red wine vinegar ½ cup water 1 Tbsp sugar 3 whole cloves 1 bay leaf 1 ½ tsp kosher salt ½ tsp ground black pepper ½ tsp, plus 1 Tbsp dried Mexican oregano, divided 1 ¼ tsp dried red pepper flakes, divided 1 red onion, thinly sliced ¾ cup olive oil 1 cup lightly packed cilantro leaves, chopped, plus more for serving 1 cup lightly packed parsley leaves, chopped 3 cloves garlic, minced 12-16 corn tortillas 1 cup crumbled cotija cheese

How to make it

To make the pickled onions, combine the red wine vinegar, water, sugar, cloves, bay leaf, salt, black pepper, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes in a heavy saucepan. Bring to a boil over medium-high heat, then add the red onion slices. Let the mixture come back to a boil, reduce the heat to medium-low, and cook until the onions soften, 3 to 4 minutes. Cover, and set aside to cool completely, or refrigerate in an airtight container for up to 2 weeks. When you’re ready to cook the steak, strain out the onions from the vinegar mixture and reserve ½ cup of their juice. Combine it with the olive oil, cilantro, parsley, garlic, 1 tablespoon dried oregano, and 1 teaspoon red pepper flakes. In a ziplock bag or large bowl, toss it well with the steak. Marinate at room temperature for 30 minutes, or covered in the refrigerator overnight. Turn your grill to medium-high heat, and cook the steak for 2 to 3 minutes per side, flipping only once (the steak should pull cleanly from the grill grates when ready to flip). Remove from the heat, and let it rest for 5 minutes before slicing thinly against the grain. Set each tortilla directly over a burner (or directly on the grill) on medium-high heat, and toast for 1 or 2 minutes per side, until lightly charred. Fill them with steak, and garnish with cotija cheese, some of the pickled onions, and cilantro.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

Makes 6 servings

Prep time 30 min.

Cook time 45 min.

Ingredients

¾ cup red wine vinegar ½ cup water 1 Tbsp sugar 3 whole cloves 1 bay leaf 1 ½ tsp kosher salt ½ tsp ground black pepper ½ tsp, plus 1 Tbsp dried Mexican oregano, divided 1 ¼ tsp dried red pepper flakes, divided 1 red onion, thinly sliced ¾ cup olive oil 1 cup lightly packed cilantro leaves, chopped, plus more for serving 1 cup lightly packed parsley leaves, chopped 3 cloves garlic, minced 12-16 corn tortillas 1 cup crumbled cotija cheese

How to make it

To make the pickled onions, combine the red wine vinegar, water, sugar, cloves, bay leaf, salt, black pepper, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes in a heavy saucepan. Bring to a boil over medium-high heat, then add the red onion slices. Let the mixture come back to a boil, reduce the heat to medium-low, and cook until the onions soften, 3 to 4 minutes. Cover, and set aside to cool completely, or refrigerate in an airtight container for up to 2 weeks. When you’re ready to cook the steak, strain out the onions from the vinegar mixture and reserve ½ cup of their juice. Combine it with the olive oil, cilantro, parsley, garlic, 1 tablespoon dried oregano, and 1 teaspoon red pepper flakes. In a ziplock bag or large bowl, toss it well with the steak. Marinate at room temperature for 30 minutes, or covered in the refrigerator overnight. Turn your grill to medium-high heat, and cook the steak for 2 to 3 minutes per side, flipping only once (the steak should pull cleanly from the grill grates when ready to flip). Remove from the heat, and let it rest for 5 minutes before slicing thinly against the grain. Set each tortilla directly over a burner (or directly on the grill) on medium-high heat, and toast for 1 or 2 minutes per side, until lightly charred. Fill them with steak, and garnish with cotija cheese, some of the pickled onions, and cilantro.

Makes 6 servings

Prep time 30 min.

Cook time 45 min.

Prep time 30 min.

Cook time 45 min.

Prep time

30 min.

Cook time

45 min.

Ingredients

• ¾ cup red wine vinegar
• ½ cup water
• 1 Tbsp sugar
• 3 whole cloves
• 1 bay leaf
• 1 ½ tsp kosher salt
• ½ tsp ground black pepper
• ½ tsp, plus 1 Tbsp dried Mexican oregano, divided
• 1 ¼ tsp dried red pepper flakes, divided
• 1 red onion, thinly sliced
• ¾ cup olive oil
• 1 cup lightly packed cilantro leaves, chopped, plus more for serving
• 1 cup lightly packed parsley leaves, chopped
• 3 cloves garlic, minced
• 12-16 corn tortillas
• 1 cup crumbled cotija cheese

How to make it

To make the pickled onions, combine the red wine vinegar, water, sugar, cloves, bay leaf, salt, black pepper, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes in a heavy saucepan. Bring to a boil over medium-high heat, then add the red onion slices. Let the mixture come back to a boil, reduce the heat to medium-low, and cook until the onions soften, 3 to 4 minutes. Cover, and set aside to cool completely, or refrigerate in an airtight container for up to 2 weeks. When you’re ready to cook the steak, strain out the onions from the vinegar mixture and reserve ½ cup of their juice. Combine it with the olive oil, cilantro, parsley, garlic, 1 tablespoon dried oregano, and 1 teaspoon red pepper flakes. In a ziplock bag or large bowl, toss it well with the steak. Marinate at room temperature for 30 minutes, or covered in the refrigerator overnight. Turn your grill to medium-high heat, and cook the steak for 2 to 3 minutes per side, flipping only once (the steak should pull cleanly from the grill grates when ready to flip). Remove from the heat, and let it rest for 5 minutes before slicing thinly against the grain. Set each tortilla directly over a burner (or directly on the grill) on medium-high heat, and toast for 1 or 2 minutes per side, until lightly charred. Fill them with steak, and garnish with cotija cheese, some of the pickled onions, and cilantro.

To make the pickled onions, combine the red wine vinegar, water, sugar, cloves, bay leaf, salt, black pepper, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes in a heavy saucepan. Bring to a boil over medium-high heat, then add the red onion slices. Let the mixture come back to a boil, reduce the heat to medium-low, and cook until the onions soften, 3 to 4 minutes. Cover, and set aside to cool completely, or refrigerate in an airtight container for up to 2 weeks.

When you’re ready to cook the steak, strain out the onions from the vinegar mixture and reserve ½ cup of their juice. Combine it with the olive oil, cilantro, parsley, garlic, 1 tablespoon dried oregano, and 1 teaspoon red pepper flakes. In a ziplock bag or large bowl, toss it well with the steak. Marinate at room temperature for 30 minutes, or covered in the refrigerator overnight.

Turn your grill to medium-high heat, and cook the steak for 2 to 3 minutes per side, flipping only once (the steak should pull cleanly from the grill grates when ready to flip). Remove from the heat, and let it rest for 5 minutes before slicing thinly against the grain.

Set each tortilla directly over a burner (or directly on the grill) on medium-high heat, and toast for 1 or 2 minutes per side, until lightly charred. Fill them with steak, and garnish with cotija cheese, some of the pickled onions, and cilantro.

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

More News

					Highland Park 54 Year Old Is Among Best Scotch Releases of 2023					



					The Rambler 10 Oz Lowball From YETI is a Must Own					



					Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines					



					Class It Up With The International Mountains Whiskey Glasses					



					Best Beers You Should Be Drinking Now					



					Uncle Nearest Whiskey Lineup Is Rapidly Expanding					


			All Stories			

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City							

More Videos

							The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More							





							Here's the Difference Between Bourbon and Whiskey							





							Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City