1-Start by mixing the marinade ingredients in a large bowl, then add the steak and onions, and toss to coat. Let it marinate for at least 30 minutes at room temperature or up to 3 hours in the fridge, and always bring it back to room temperature before grilling for even cooking.

2-Next, preheat your grill to medium-high and grease it well to prevent sticking. Grill the steak for 5-7 minutes per side for medium-rare, and at the same time, grill the onions and scallions until they’re tender and charred for added smokiness. Once done, let the steak rest covered in foil for 10 minutes to lock in the juices, then slice it thinly against the grain for maximum tenderness.

3-For the chimichurri sauce, combine the herbs, seasonings, and oil in a blender or food processor, and pulse until it’s mixed but still a bit chunky. Prepare the salsa by finely dicing the vegetables and mixing them with the seasonings, letting it sit for 15 minutes to 1 hour to develop flavors. Don’t forget the quick pickles boil the water, vinegar, sugar, salt, and spices, add the veggies, chill until cold, and top with cilantro for a crunchy side.

4-Final Assembly: Lightly grill the tortillas until they’re soft and pliable, then wrap them in a towel to keep warm. Serve the steak strips with the tortillas and all the accompaniments so everyone can build their own tacos. This recipe yields about 16 tacos and includes nutritional info per taco with chimichurri: around 202 calories, 3.6 grams of sugar, 331.5 mg sodium, 8.5 grams fat, 2 grams saturated fat, 17.5 grams carbohydrates, 2.7 grams fiber, 14.9 grams protein, and 34 mg cholesterol.