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!
Prep 25 Minutes
Total Time 1 Hours 30 Minutes
Servings 8

Ingredient List

Steak and Onion

  • 1 lb beef skirt steak
  • 3 tablespoons vegetable oil
  • 1 packet (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 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 (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), removed from package and wrapped in heavy-duty foil
  • 1/3 cup diced tomato
  • 3 tablespoons crumbled Cotija cheese
  • Lime wedges
Recipe Continues Below


  1. Heat gas or charcoal grill.
  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.
  3. Brush onion wedges with remaining tablespoon of oil; season with chili powder and remaining 1/4 teaspoon salt.
  4. Combine Chimichurri ingredients in blender; puree until nearly smooth, scraping down sides of blender as needed. Reserve in refrigerator.
  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.
  6. Place wrapped bowls on low grill; heat 6 minutes, turning once halfway through.
  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.
  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.

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.


  • 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 ,Sugars 2g);  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 Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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