Team SmokenMeats BBQ

Steak Tacos with Chimichurri & Pickled Red Onions

Serves: 8 people
Cook Time: 0 - 30 min


  • Steak Marinade

  • Chimichurri Sauce

  • Pickled Red Onion

  • Main

Marinated steak topped with refreshing chimichurri sauce, homemade pickled red onions & crumbled cotija cheese, on top of grilled corn tortilla.

You will want make your chimichurri & pickled red onion up to 24 hours before serving. The longer they both sit in the refrigerator, the more the flavors will marry together.


  1. 01

    Start by marinating the steak. You will want to do this at least 8 hours prior to grilling however we recommend letting it sit overnight.

    1. Cut and squeeze juice from the orange and limes and place in a mixing bowl.
    2. Add olive oil, minced garlic and spices to the box.
    3. Mix well to combine.
    4. Place your steak in a large zip lock bag and pour in marinade.
    5. Massage marinade into the meat for a few minutes and then get as much air out of the bag as possible, close & place in the refrigerator.


    • 2 tablespoons Olive Oil
    • 1 Large orange
    • 2 Limes
    • 1/2 tablespoon Ground cumin
    • Salt and pepper to taste
    • 1 pound Flank steak
  3. 02

    Chimichurri Sauce:

    1. Start by coarsely chopping the cilantro, parsley & garlic.
    2. Add all ingredients to a blender and blend until desired consistency is reached.
      Note: you might need to mix ingredients after a few pulses until it gets started. Do not over blend as you want it to be a course chop.


    • 1 bunch Fresh parsley
    • 1 bunch Fresh cilantro
    • 5 cloves Garlic
    • 1/2 cup Olive oil
    • 2 tablespoons Apple cider vinegar without the mother
    • 1/2 teaspoon Red pepper flakes (more or less depending on desired heat level)
    • 2 teaspoons Honey
    • 2 tablespoons Fresh squeezed lime juice
    • Salt and Pepper to taste
  5. 03

    Pickled Red Onions:

    1. Add the onion, water & vinegar to a stockpot.
    2. Place on high heat until it starts to boil, mix as you are heating.
    3. Once the mixture begins to boil, remove from the heat, and let sit to cool.
    4. Once cool, place in the refrigerator until you are ready to use.


    • 1 Large red onion, sliced thin
    • 1/2 cup Cold water
    • 1/3 cup White vinegar
    • 1 tablespoon Sugar
  7. 04

    Fire-up your Masterbuilt smoker. We use our Gravity Series® 1050, utilizing the sear grates.

  8. 05

    Set the digital controller to 550˚F. This will be key to developing a great sear for extra flavor.

  9. 06

    Once your grill/smoker is up to temperature, place your flank steak on the sear grates and do not touch for 3-4 minutes. Flip over and sear the other side.



    • 1 pound Flank steak
  11. 07

    Cook your steak to your desired temp. We like ours medium rare so we pull it at 130˚F, as it will climb to 135˚F during the rest.

  12. 08

    Once the steak is seared and at the desired temperature, remove from the grill/smoker, and cover with foil on a plate.

  13. 09

    Place your corn tortillas on the grill for 60-90 seconds per side.



    • 16 Corn tortillas
  15. 10

    Slice or cube your steak, this is all a personal preference.

  16. 11

    Place two corn tortillas together, place your steak on the tortillas and then top with your chimichurri, pickled red onion and then crumble the cotija cheese on top.



    • 1 block Cotija cheese
    • 1 pound Flank steak
    • 16 Corn tortillas
  18. 12

    Place any leftovers in the refrigerator as these are just as good if not better the next day.


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