Description
Grilled Steak Elote Tacos combine perfectly marinated and grilled flank steak with a creamy, tangy Mexican street corn topping. These vibrant tacos are filled with bold flavors from fresh lime, smoky spices, cotija cheese, and fresh cilantro, creating a delicious fusion of textures and tastes ideal for summer meals or casual gatherings.
Ingredients
Scale
For the Steak:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Elote (Mexican Street Corn):
- 1 1/2 cups corn (grilled or charred, fresh or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- Salt to taste
- 2 tablespoons chopped cilantro
For the Tacos:
- 8 small corn or flour tortillas
- Extra cotija cheese and cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the steak: In a bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the marinade all over the flank or skirt steak and cover. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator to allow the flavors to infuse.
- Grill the steak: Preheat a grill or a grill pan over medium-high heat. Remove the steak from the marinade and grill for 4 to 6 minutes per side for medium-rare, adjusting the time to your preferred doneness. Once cooked, remove the steak and let it rest on a cutting board for 5 to 10 minutes. Slice thinly against the grain to ensure tenderness.
- Make the elote topping: In a mixing bowl, combine the grilled or charred corn with mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and a pinch of salt. Mix well to evenly coat the corn. Stir in the chopped cilantro for freshness.
- Assemble the tacos: Warm the corn or flour tortillas until pliable. Fill each tortilla with a portion of sliced grilled steak, then add a generous spoonful of the prepared elote topping. Garnish with extra cotija cheese, cilantro, and serve with lime wedges on the side for squeezing over the tacos. Serve immediately to enjoy the flavors at their best.
Notes
- Use leftover grilled corn on the cob for deeper roasted flavor in the elote topping.
- For extra heat, incorporate diced jalapeños into the elote mixture or drizzle your favorite hot sauce over the tacos before serving.
- If gluten is a concern, opt for corn tortillas to keep this dish gluten-free.
- Allowing the steak to rest after grilling helps retain the juices and enhances tenderness.
- Prep Time: 20 minutes (plus 30 minutes to 4 hours marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
