Argentinian Steak Taco Recipe

Prep and marinate steak

Pat the bistro filet dry with paper towels. In a small bowl, smash 2 garlic cloves and mix with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp fresh lime juice. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add a drizzle of oil if pan is dry. Sear the steak 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer for desired doneness. If steak is thicker than 1 inch, reduce heat after initial sear and cook an additional 2–4 minutes. Remove steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

Slice steak

Against the grain, slice the rested steak thinly (about 1/8–1/4 inch thick). Keep warm.

While the steak rests, make the chimichurri. Finely chop the parsley, cilantro, and oregano (or use a food processor pulse: add herbs and garlic and pulse until finely chopped but not pureed). Transfer to a bowl and stir in 2 tbs red wine vinegar, 1/2 cup olive oil, 3 minced garlic cloves, 1/2 tsp red pepper flakes, 3/4 tsp kosher salt, 1/2 tsp black pepper and 1 tsp lemon or lime juice if using. Taste and adjust salt, acidity or oil. Let sit at room temperature 10 minutes to meld flavors. Reserve 2–3 tbs chimichurri for drizzling on plated tacos and another small spoon for reheating steak if desired.

Combine the diced tomatoes, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 1/2 tsp minced jalapeño (if using), 1 tbsp fresh lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Stir gently, taste and adjust salt or lime. Let rest 5–10 minutes to allow flavors to marry.

Warm the corn tortillas: heat a cast-iron skillet or comal over medium-high heat. Lightly brush each tortilla with a thin film of vegetable oil or butter and warm 20–30 seconds per side until pliable and slightly charred at edges. Stack and keep covered with a clean towel to stay warm.

Assemble tacos: place 1–2 warm tortillas on a plate. Add 2–3 slices of sliced steak per tortilla (about 2–3 oz steak total per taco), spoon 1 tsp chimichurri over the steak, sprinkle about 2 tbs shredded monterey jack cheese per taco, then top with 2 tbs pico de gallo. If desired, finish with an extra drizzle of chimichurri and squeeze of lime wedge.

Serve immediately while warm. Leftover chimichurri keeps refrigerated up to 5 days; steak slices can be reheated gently in a skillet with a splash of reserved chimichurri.