Description
Grilled Steak Tacos with Elote combine juicy, smoky grilled steak with creamy Mexican street corn for a bold and satisfying summer meal. Ready in under 30 minutes, this easy-to-make recipe is perfect for casual meals or entertaining, offering vibrant flavors and versatile customization options to suit all tastes and dietary preferences.
Ingredients
Scale
For the Steak Marinade
- 1 lb flank or skirt steak
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Elote Topping
- 2 ears fresh corn on the cob
- 2 tbsp mayonnaise
- 1/2 tsp chili powder
- 1 tbsp lime juice
- Pinch of salt
- 1/3 cup crumbled queso fresco or cotija cheese
- 1/4 cup chopped fresh cilantro
To Assemble
- Small corn tortillas, warmed
- Mexican crema or sour cream, for drizzling
- Extra chopped cilantro, for garnish
- Fresh lime wedges, for serving
- Optional: thinly sliced radishes, for garnish
Instructions
- Marinate the Steak: In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, paprika, salt, and black pepper. Coat the flank or skirt steak evenly with the marinade. Let it rest for 20 to 30 minutes to absorb the flavors.
- Prepare the Elote Topping: Brush the corn on the cob with a mixture of mayonnaise, chili powder, lime juice, and a pinch of salt. Set aside so it’s ready to grill alongside the steak.
- Fire Up the Grill: Heat the grill to medium-high. Place the marinated steak and prepared corn on the grill. Grill the steak for about 4 to 5 minutes per side for medium-rare or until it reaches your preferred doneness. Turn the corn occasionally until it’s nicely charred all around, about 7 to 10 minutes.
- Assemble the Tacos: Allow the steak to rest for a few minutes before slicing thinly against the grain. Cut the corn kernels off the cob and mix them with crumbled queso fresco and chopped cilantro. Warm the corn tortillas on the grill or stovetop. Build the tacos by layering steak slices, a generous spoonful of the elote mixture, a drizzle of crema, and a squeeze of fresh lime.
Notes
- Use high heat when grilling the steak to quickly sear and lock in juices for tender, flavorful meat.
- Let the steak rest after grilling to retain juiciness and make it easier to slice thinly.
- Don’t overload tortillas to keep each taco balanced and easy to enjoy.
- Fresh lime juice, cilantro, and quality cheeses significantly enhance flavor impact.
- Turn corn frequently while grilling to get even charring without burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 3 tacos)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg