Garlic Butter Steak Bite Tacos with Fresh Chimichurri Tips, FAQ & printable recipe

Tips for success

Weight matters more than price here. A 3/4-inch cube of ribeye needs about ninety seconds of hard contact with a 475°F surface to brown properly, and only a heavy cast-iron or carbon-steel pan holds that temperature when cold meat lands on it.

Preheat longer than feels necessary, until the first wisp of smoke, and never add oil-heavy marinades; the butter baste arrives later and does the basting work for the cook.

Taste the chimichurri twice: once when mixed and once after ten minutes. Raw garlic in vinegar sharpens as it sits, and a sauce that tasted balanced at first can turn aggressive. If it does, stir in another splash of olive oil or a few more chopped parsley leaves rather than sugar. Salt the steak, not the sauce, heavily; the sauce is the bright counterpoint, the crust is the seasoning.

Variations

• Skirt steak version: Swap the ribeye for skirt steak cut across the grain into bite-size strips. Sear for 60 seconds instead of 90, since skirt cooks faster, then baste the same way. The result is chewier, more mineral beef that suits the sharp chimichurri especially well.
• Spicy version: Add a finely minced fresh chile such as serrano to the chimichurri along with the garlic, and increase the red pepper flakes to a full teaspoon. Finish each taco with a few drops of hot sauce for a version that still keeps the buttery richness in balance.
• Steak bowl: Skip the tortillas and serve the seared, butter-basted bites over cilantro-lime rice with the cheese scattered on top while hot so it melts, then the chimichurri over everything. Same components, same order, fork-friendly and easy to scale for a crowd.
• Grill version: Sear the cubes in a grill basket over direct high heat for the same 90 seconds, then toss them in the melted garlic butter off the heat in a bowl. Grill the cheese-topped tortillas directly on the grates for a smoky crust and a distinct charred edge.

Storage and make-ahead

Fridge

Components separately, airtight, up to 3 days. Cool the steak within 2 hours of cooking.

Freezer

Freeze the cooked steak bites up to 2 months in a freezer bag; the chimichurri freezes well too. Do not freeze the cheese-crusted tortillas.

Reheat

Reheat steak bites in a hot skillet for 2 minutes; warm tortillas dry in a pan. Never microwave the cheese crust.

Store the components separately, never assembled. The steak bites keep their texture best, the tortillas lose their crust in any container with moisture, and the chimichurri holds beautifully on its own.

Cool the cooked steak within 2 hours and refrigerate everything in airtight containers for up to 3 days. Toast the tortillas fresh each time; the cheese crust cannot be revived well once it has softened under a lid.

The chimichurri is the ideal make-ahead component and actually improves overnight as the garlic mellows; make it up to 2 days ahead and refrigerate it in a jar, then bring it back to room temperature and stir before serving.

The steak can be cubed and seasoned a day ahead if kept covered in the refrigerator, which also dries the surface slightly and improves the sear. Shred the cheese ahead too. Sear, baste and toast only when ready to eat.

Serving ideas

Serve the tacos the moment they are built, two per plate, with the remaining chimichurri in a small bowl at the table for anyone who wants a second drizzle. The cheese crust is at its crispiest in the first few minutes, so plate on warm plates rather than a cold platter, crust-side down, and let the steak bites rest on top so the crust stays firm under them.

For a fuller spread, keep the sides simple and cold or fresh rather than hot: a shredded cabbage and lime slaw, quick pickled red onions, or simply lime wedges and nothing else.

The tacos are rich between the butter, the cheese and the seared beef, so the best accompaniments add crunch and acidity rather than more richness. A cold lager or a lime-forward sparkling drink clears the palate between bites.

Frequently asked questions

Recipe card

Garlic Butter Steak Bite Tacos with Fresh Chimichurri

Prep 15 minCook 10 minRest 3 minTotal 28 minServes 4

Ingredients

• 1 1/4 lb prime ribeye steak, cut into 3/4-inch cubes
• 1 1/2 tsp coarse sea salt
• Cracked black pepper, to taste
• 1 tsp garlic powder
• 3 tbsp salted butter
• 4 garlic cloves, crushed
• 8 small flour tortillas, topped with shredded Oaxaca cheese and toasted until crisp
• 1 cup fresh parsley leaves, finely chopped
• 2 cloves garlic, minced
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

Instructions

1. Finely chop the parsley leaves, then mince the two garlic cloves. Combine them in a bowl with the dried oregano, red pepper flakes, red wine vinegar and a pinch of salt. Stir in the olive oil and let the sauce sit while the steak is prepared, so the garlic mellows and the flavors meld.
2. Pat the ribeye completely dry with paper towels, then cut it into 3/4-inch cubes, trimming any oversized chunks of fat. Season with the coarse sea salt, cracked black pepper and garlic powder, tossing so every face of every cube is coated.
3. Heat a cast-iron skillet over high heat until it just begins to smoke, about 475°F. Add the steak cubes in a single layer without crowding and sear for 90 seconds, turning once or twice, until a deep brown crust forms on at least two sides.
4. Lower the heat to medium and add the salted butter and the four crushed garlic cloves. As the butter foams, tilt the pan and spoon the garlic butter over the steak bites continuously for 30 seconds. Cook until the beef reaches an internal temperature of at least 145°F (63°C), then transfer the bites to a plate and let them rest at least 3 minutes.
5. Scatter a thin layer of shredded Oaxaca cheese in a dry skillet over medium heat, press a tortilla onto it, and toast for about 1 minute until the cheese laces onto the bottom and turns crisp and golden. Repeat with the remaining tortillas, keeping the finished ones warm and cheese-side up.
6. Spoon the rested steak bites into the warm cheese-crusted tortillas, dividing them evenly, about five or six cubes per taco. Drizzle each taco generously with the chimichurri, roughly 3 tablespoons across all eight, and serve immediately while the crust is still crisp.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

780

Protein

40 g

Carbohydrates

15 g

Fat

60 g

Fiber

2 g

Sugar

1 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.