These grilled steak tacos with chimichurri are light, fresh and delicious! Topped with sweet corn, pickled onions and feta cheese, they are fabulous and satisfying dinner!
Everybody loves a taco.
These grilled steak tacos are a huge crowd pleaser. Serve them with sweet corn, chimichurri, pickled onions and some crumbly feta cheese. They are light and satisfying and a perfect taco to round out the summer.
Also, if anyone else is in this stage of kid life that I am, any photo of tacos might bring out a huge chorus of ‘it’s raining tacos!” in your house. That would be us. And now it’s in my head. Forever!
It’s no secret that I will put just about anything in a taco. I will taco-fy all flavors, popular foods, combos, you name it. Things just taste better in a tortilla and that’s a fact.
Surprisingly, this is one of the more “normal” combinations that I make! Easy, tastes amazing and everyone loves them.
This chimichurri is one of the best condiments I make. It is so incredibly versatile. Eddie loves it on just about everything – steak, fish, chicken, potatoes, vegetables – and the options are endless!
The tacos are quite simple:
Corn tortillas
Grilled filet mignon
Sweet corn
Feta cheese
Chimichurri
Pickled onions
That’s it!
Both the chimichurri and the pickled onions can be made ahead of time. They make the tacos taste so incredibly fresh and tangy. You don’t really need both – the chimichurri is vinegar based already. But the pickled onions always live in my fridge and are just one of our favorite toppings.
We really don’t have tacos without them!
If you prefer another cut of steak or have one on hand, use it! I also like to make these with flank steak. The filet is so simple and easy for us – and I don’t love getting any bites of fat in my steak. I can usually make these for our whole family by grilling just two filet mignon steaks. Once they rest a bit, I slice them and throw them right on the tortillas!
We almost always use chicken or shrimp for our tacos so the steak is a nice change of pace. My kids love the traditional beef tacos and steak fajitas too. So throwing the steak right in a taco is a hit too!
Happy summer dinner!
Grilled Steak Tacos with Chimichurri
Grilled Steak Tacos with Chimichurri
These grilled steak tacos with chimichurri are light, fresh and delicious! Topped with sweet corn, pickled onions and feta cheese, they are fabulous and satisfying dinner!
tacos
- 4 filet mignon steaks
- kosher salt and pepper
- 8 to 12 small corn tortillas
- ¾ cup sweet corn
- ¼ cup crumbled feta, or cotija! for topping
- pickled onions, for topping
chimichurri
-
Place the cilantro, parsley and oregano on a cutting board. Use a very sharp knife to chop it up as finely as you can. I prefer this way over the food processor.
-
Place the herbs in a bowl. Add the garlic, vinegar, olive oil, a big pinch of salt, pepper and the crushed red pepper.
-
Stir together and let sit until ready to use. If you want to refrigerate this, cover it before placing it in the fridge.
tacos
-
Heat your grill to the highest setting. Let it heat for 10 to 15 minutes.
-
Season the filet all over with salt and pepper. Place the filet directly on the grill and grill for 5 minutes per side, or until the desired doneness is reached. Remove the steak and let it rest for 10 minutes. Once it rests, slice the steak.
-
To assemble the tacos, add the steak on to the tortillas and top with the chimichurri. Top with a few spoonfuls of corn, a sprinkle of feta and some pickled onions.
Favorite plate.
