🌮 The Ultimate Mexican-Twist Chimichurri Steak Tacos

Prep time: 15 mins | Cook time: 10 mins | Servings: 2 tacos

The Ingredients

1. Zesty Mexican-Style Chimichurri

While traditional chimichurri is Argentinian, we’re leaning into Mexican flavors by boosting the cilantro and adding a touch of agave sweetness to balance the serrano heat.

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• ¼ cup minced shallots
• ¼ cup red wine vinegar
• 4 tbsp olive oil
• 1 tsp agave nectar
• 1 tsp serrano pepper, minced
• Salt to taste
• Mexican Twist: Add a pinch of dried Mexican oregano and a squeeze of fresh lime juice.

2. Cucumber Mango Pico de Gallo

This brings a bright, sweet, and crunchy contrast to the savory steak.

• 1 cup cucumber, diced small
• 1 cup mango, diced small
• ½ cup tomato, diced small
• ¼ cup red onion, diced small
• 2 tbsp lime juice
• Salt to taste

3. The Taco & Toppings

• 1 ½ cups Beyond Steak tips (frozen), grilled (optional)
• 2 tbsp olive oil (for searing)
• 2 store-bought corn tortillas
• 2 tbsp avocado, smashed (seasoned with a pinch of salt and lime)
• 8 thinly sliced serrano rounds (for that extra kick)
• 1 tbsp cilantro leaves (for garnish)
• The Twist Spice Blend: ½ tsp ground cumin, ½ tsp garlic powder, and a pinch of chipotle powder.

Step-by-Step Directions

Step 1: Prep the Sauces & Salsas

• Make the Chimichurri: In a small bowl, whisk together the red wine vinegar, olive oil, agave, minced shallot, and minced serrano. Fold in the finely chopped parsley and cilantro. Season with salt, your pinch of Mexican oregano, and a splash of lime. Let it sit so the flavors marry.
• Make the Cucumber Mango Pico: In a separate bowl, toss together the diced cucumber, mango, tomato, and red onion. Pour the lime juice over the top, season generously with salt, and toss gently. Set aside.

Step 2: Char the Tortillas (The Street-Taco Secret)

• Turn a gas burner to medium-low and place the corn tortillas directly over the flame for 15–20 seconds per side using tongs until they get a beautiful, smoky char around the edges. (If using an electric stove, blister them in a dry, roaring-hot cast-iron skillet instead), or simply place them on a charcoal or electric grill for a few seconds. Wrap them in a clean kitchen towel to keep them warm and pliable.

Step 3: Sear the “Steak"

• Heat 2 tbsp of olive oil in a skillet over medium-high heat.
• Add the frozen Beyond Steak tips in a single layer. Let them sear undisturbed for 2–3 minutes to get a deeply caramelized, savory crust.
• Flip the pieces and sprinkle your Twist Spice Blend (cumin, garlic powder, chipotle powder) directly onto the steak so the spices bloom in the hot oil. Toss and cook for another 2–3 minutes until heated through.

Step 4: The Flame-Grilled Twist (Optional)

• Preheat & Prep: Preheat your outdoor grill to medium-high heat (around 400°F / 205°C). Clean and lightly oil the grates.
• The Marinade/Coat: Toss the frozen Beyond Steak tips in a bowl with 2 tbsp of olive oil and the Twist Spice Blend (cumin, garlic powder, chipotle powder) until evenly coated.
• The Grill Setup:
• Method 1 (Best): Place a cast-iron skillet or a perforated grill basket directly on the grill grates to preheat.
• Method 2: Thread the tips onto metal skewers (if using wooden skewers, soak them in water for 30 minutes first).
• The Grill: Add the seasoned tips to your grill basket or place the skewers directly onto the grates. Close the lid and grill for 4 to 5 minutes, tossing or turning them halfway through, until they have beautiful charred edges and are heated through.

Chef's Note: Grilling them over real wood or charcoal adds an incredible, authentic backyard smoke flavor that pairs perfectly with the bright, acidic crunch of the Cucumber Mango Pico!

Step 5: Assemble Your Masterpiece

•  The Base: Lay down your warm, charred corn tortillas.
•  The Cushion: Spread 1 tbsp of smashed avocado across the center of each tortilla.           
•  The Star: Divide the hot, spiced Beyond Steak tips evenly between the two tacos.    
• The Crunch: Top the steak with a generous spoonful of the Cucumber Mango Pico.
• The Drizzle: Spoon the vibrant Chimichurri over everything.
• The Finish: Garnish with the fresh cilantro leaves and line up the sliced serrano rounds along the top for a beautiful, fiery presentation.

Pro Tip: Serve these with a fresh lime wedge on the side. A final squeeze of hot lime juice right before your first bite will make all those bold flavors absolutely sing! Enjoy!