Grilled Steak Tacos with Green Chile Chimichurri

Try these easy grilled steak tacos with a simple and flavorful chimichurri sauce which features green chiles, cilantro and lime. A real crowd pleaser!
  • Total Time 1 Hour 30 Minutes
  • Prep Time 25 Minutes
  • Servings 8
  • Ingredients 20


Steak and Onion

  • 1 lb beef skirt steak
  • 3 tablespoons vegetable oil
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1/2 teaspoon salt
  • 1 medium yellow onion, cut in 3/4-inch thick wedges with root end intact
  • 1/4 teaspoon chili powder
  • 2 teaspoons lime juice


  • 1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 2 cloves garlic, chopped
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt


  • 1 package (8 count) Old El Paso™ Taco Bowls™ flour tortillas, removed from package and wrapped in heavy-duty foil
  • 1/3 cup diced tomato
  • 3 tablespoons crumbled Cotija cheese
  • Lime wedges


Step 1 Heat gas or charcoal grill.

Step 2 Combine steak with 2 tablespoons of the oil, the taco seasoning mix and 1/4 teaspoon of the salt in large resealable food-storage plastic bag. Seal bag; turn to evenly coat. Place in refrigerator to marinate 45 minutes.

Step 3 Brush onion wedges with remaining tablespoon of oil; season with chili powder and remaining 1/4 teaspoon salt.

Step 4 Combine Chimichurri ingredients in blender; puree until nearly smooth, scraping down sides of blender as needed. Reserve in refrigerator.

Step 5 Remove steak from marinade; discard marinade. Place steak and onions on grill over medium heat (350°F to 400°F); cover grill. Cook steak over medium heat 9 to 11 minutes, turning once, for medium doneness (135°F internal temperature) or until desired doneness. Grill onions 8 to 10 minutes, turning once, until softened and lightly charred. Turn grill to low (250°F to 300°F). Transfer steak and onions to cutting board; let rest 10 minutes.

Step 6 Place wrapped bowls on low grill; heat 6 minutes, turning once halfway through.

Step 7 Cut steak into thin strips across the grain; then cut strips into bite-size pieces. Toss with remaining 2 teaspoons lime juice. Chop onions, discarding onion roots.

Step 8 Divide steak and onions among warm bowls. Spoon chimichurri sauce over steak; top with diced tomato and Cotija cheese. Serve with lime wedges and desired fresh toppings.


1 Serving: Calories 340 (Calories from Fat 170); Total Fat 19g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 610mg; Potassium 220mg; Total Carbohydrate 29g (Dietary Fiber 1g); Protein 14g % Daily Value: Vitamin A 10%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 3 Fat Carbohydrate Choices: 2

Expert Tips

Try these additional fresh toppings: sliced radishes, sour cream or avocado.

Cutting the steak in thin strips across the grain is the best way to enjoy skirt steak.