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Epic Grill Pan Steak Tacos with Chimichurri Sauce

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Epic Grill Pan Steak Tacos with Chimichurri Sauce! These are the ultimate steak tacos guys and you don’t even need a grill to whip them up plus they’re paleo and gluten-free.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves 2-4 1x

Ingredients

Scale

Chimichurri:

  • 1 shallot, chopped
  • 4 garlic cloves, minced
  • 1 pickled hot cherry pepper, chopped
  • 1/2 teaspoon sea salt and black pepper
  • 2 tablespoons champagne vinegar
  • 1/3 cup olive oil
  • 1/4 cup cilantro, chopped
  • 2 tablespoons parsley, chopped

Steak tacos:

  • 2 8-ounce ribeye steaks (or your favorite steak)
  • Tortillas of choice (I used almond flour which is paleo but we also love corn tortillas for this!)
  • Shredded pepper jack cheese (omit if paleo)
  • Sautéed peppers and onions

Instructions

  1. Add the chimichurri ingredients to a mason jar and mix well (or a jar/bowl of sorts) and set aside
  2. Put the steaks in a shallow bowl and pour half the chimichurri on top of them and let them marinate until you cook (this can be 5 minutes or even hours before in the fridge)
  3. Warm a grill pan or grill then once hot add the steaks and cook on high heat for 4 minutes then flip with tongs and cook for another 4 minutes on medium heat
  4. Remove steak from the grill pan or grill and allow it to cool for a few then slice into desired pieces
  5. Assemble tacos in the tortillas with toppings, drizzle the rest of the chimichurri on top and enjoy!
  • Author: Rachel
  • Cuisine: Steak Tacos

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