Steak Tacos With Scorpion Chimichurri Salsa
Had a craving for steak tacos, so I switched things up. Juicy grilled flap meat seasoned with bold flavor, topped with a fresh chimichurri-style salsa kicked up with Scorpion heat. Simple, fast, and seriously packed with flavor, these tacos won’t last long.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 15 minutes | 10 minutes | 4 | Easy | Smoky, Fresh, Spicy, Savory |
🛒Ingredients
Steak
- 1-1.5 lbs beef flap meat (or skirt steak)
- 1 tbsp W Sauce
- 1 tbsp Blazing Star Beef Rub and Seasoning
Scorpion Chimichurri Salsa
- ½ cup fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup diced tomatoes
- ¼ cup diced onion
- 1 tsp Blazing Star Scorpion Rub and Seasoning
To Serve
- Warm tortillas
- Optional: lime wedges
🔥Step-by-Step Instructions
-
Season the Steak
Coat the flap meat with W Sauce and evenly season with Blazing Star BBQ Beef Rub. Let sit while you prepare the grill. -
Make the Scorpion Chimichurri
In a bowl, combine parsley, cilantro, garlic, olive oil, vinegar, salt, and pepper. Stir in diced tomatoes, diced onion, and Blazing Star BBQ Scorpion Rub. Mix well and set aside. -
Grill the Steak
Preheat grill to high heat. Cook steak for about 3-4 minutes per side until desired doneness. -
Rest and Slice
Remove steak and let rest for 5 minutes. Slice thin against the grain. -
Warm Tortillas
Warm tortillas on the grill or skillet until soft. -
Build the Tacos
Layer sliced steak onto tortillas and top with Scorpion chimichurri salsa. -
Serve
Serve immediately with lime wedges if desired.
💡Pro Tips
- Slice steak against the grain for maximum tenderness
- Let steak rest before slicing to keep juices inside
- Adjust Scorpion Rub for heat preference
- Use cast iron if cooking indoors
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