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Flavorful Gluten-Free Carne Asada Street Tacos Recipe with Easy Chimichurri Sauce

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A quick and easy gluten-free carne asada street taco recipe topped with a vibrant chimichurri sauce, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) flank steak or skirt steak, trimmed
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) fresh lime juice
  • 2 tbsp olive oil (extra virgin recommended)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 cup (packed) fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup (60 ml) red wine vinegar
  • 1/2 cup (120 ml) olive oil
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • 8 small gluten-free corn tortillas
  • 1 small red onion, thinly sliced (optional)
  • Fresh lime wedges, for serving

Instructions

  1. In a medium bowl, combine minced garlic, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Add the flank steak and rub the marinade all over. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  2. While the steak marinates, mix parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir well, then let it sit at room temperature for at least 15 minutes.
  3. Preheat your grill or grill pan to medium-high heat. Lightly oil the surface if using a grill pan.
  4. Place the marinated steak on the grill and cook for about 4-5 minutes per side for medium-rare (130-135°F / 54-57°C). Let steak rest for 5 minutes before slicing.
  5. While the steak rests, warm the gluten-free corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable and slightly toasted.
  6. Using a sharp knife, slice the steak thinly against the grain.
  7. Assemble the tacos by placing sliced carne asada on each tortilla, drizzling with chimichurri sauce, and topping with thinly sliced red onions and fresh cilantro if desired. Serve with lime wedges.

Notes

Marinate the steak for at least 20 minutes but no longer than 2 hours to avoid the acid ‘cooking’ the meat. Let the steak rest after grilling to keep it juicy. Warm tortillas well before assembling to prevent cracking. Chimichurri tastes better after sitting for a few hours or overnight.

Nutrition

Keywords: carne asada, gluten-free, street tacos, chimichurri sauce, quick dinner, Mexican tacos, flank steak, corn tortillas

Find it online: https://goldensimmer.com/flavorful-gluten-free-carne-asada-street-tacos-recipe-with-easy-chimichurri-sauce/