• Chimichurri Steak Tacos with A. Vogel Herbed Sea Salt

    Bold and bright, these steak tacos are topped with fresh chimichurri and loaded into warm tortillas for a crowd-pleasing weeknight win.

    • Prep Time: 15 minutes

    • Cook Time: 10 minutes

    • Total Time: 25 minutes

    Serves: 4

    Instructions:

    1. In a small bowl, mix together ingredients for chimichurri: parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, and A. Vogel Herbed Sea Salt. Set aside.

    2. Rub steak with olive oil, black pepper, and another sprinkle of A. Vogel Herbed Sea Salt.

    3. Preheat grill or skillet over high heat. Sear steak for 3–4 minutes per side (depending on thickness) for medium rare. Let rest 5 minutes.

    4. Slice steak thinly against the grain.

    5. Warm tortillas on the grill or in a dry pan.

    6. Assemble tacos: fill each tortilla with sliced steak and a generous spoonful of chimichurri.

    7. Top with optional extras like pickled onions, avocado slices, or crumbled queso fresco.

    8. Serve immediately with lime wedges.

  • Chimichurri Steak Tacos with A. Vogel Herbed Sea Salt

    Ingredients:

    For the Chimichurri:

    • 1/2 cup fresh parsley, finely chopped
    • 1/4 cup fresh cilantro, finely chopped
    • 2 cloves garlic, minced
    • 2 tbsp red wine vinegar
    • 1/3 cup olive oil
    • 1/4 tsp red pepper flakes
    • 1/2 tsp A. Vogel Herbed Sea Salt

    For the Tacos:

    • 1 lb flank or skirt steak
    • 1 tbsp olive oil
    • Fresh ground black pepper
    • 1/2 tsp A. Vogel Herbed Sea Salt
    • 8 small corn tortillas
    • Optional: pickled red onions, sliced avocado, queso fresco, lime wedges
Back to blog

Leave a comment