Place the flank steak in a ziplock bag with 3/4 of the chimichurri sauce, reserving 1/4 of the sauce, set aside. Ensure the steak is fully covered with the sauce, release any air from the bag, seal, and marinate in a refrigerator for minimum 1 hours, or overnight.
Remove from the bag, and dispose of the bag and any leftover sauce. Barbecue the flank steak at medium-high heat until desired level of doneness. Remove from the heat and set aside for 10-15 minutes.
Mix the crème fraîche with the chipotle oil until evenly mixed, set aside.
Heat the canola oil at medium-high heat in a shallow pan until hot. Add the tortillas, one at a time, turning after 10-30 seconds on each side, and place to the side on a towel.
Cut the flank steak across the grain into strips
Serve all items, and assemble tacos, with steak, Coleslaw, chimichurri sauce, chipotle sauce, and fresh cilantro.