Grilled Steak Elote Tacos
A delightful twist on traditional tacos that combines grilled steak with creamy elote topping, perfect for taco night.
Equipment
- grill
- mixing bowl
- knife
- cutting board
- Measuring spoons
- meat thermometer
Ingredients
Marinade Ingredients
- 1 pound Flank steak Ideal for grilling, tender and absorbs marinades well.
- 2 tablespoons Olive oil Keeps the steak moist and adds richness.
- 1 tablespoon Chili powder Adds a smoky, spicy kick.
- 1 teaspoon Cumin Adds warmth and depth to the flavor profile.
- 1 teaspoon Garlic powder Enhances the overall taste.
- 1 teaspoon Salt Basic seasoning to bring out flavors.
- 1/2 teaspoon Black pepper Basic seasoning to bring out flavors.
Elote Topping Ingredients
- 2 ears Corn on the cob Essential for the elote topping.
- 1/2 cup Mayonnaise Creamy base for the elote sauce.
- 1/2 cup Cotija cheese Crumbly cheese that adds a salty, tangy flavor.
- 2 tablespoons Lime juice Brightens the dish and adds acidity.
- 1 teaspoon Chili powder For additional flavor in the elote sauce.
Taco Assembly Ingredients
- 8 small Corn tortillas Perfect vessel for the filling.
- 1/4 cup Fresh cilantro For garnish and added freshness.
- 1 lime Lime wedges For serving on the side.
Optional Ingredients
- 1 avocado Sliced or mashed Adds creaminess and healthy fats.
- 1 tablespoon Hot sauce For those who love heat.
- 1/2 small Red onion Thinly sliced for crunch and sharp flavor.
- 4 radishes Sliced Provides a refreshing crunch.
Instructions
- In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper to create the marinade.
- Rub the marinade all over the flank steak, ensuring it is well coated. Let it marinate for at least 30 minutes.
- Husk the corn and grill it until slightly charred, about 10-12 minutes. Once cooled, cut the kernels off the cob.
- In a separate bowl, combine mayonnaise, cotija cheese, lime juice, and chili powder. Stir in the grilled corn kernels.
- Preheat the grill to medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side for medium-rare.
- Remove the steak from the grill and let it rest for 5 minutes before slicing it into thin strips.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing a few slices of grilled steak in the center of each tortilla, topping with the elote mixture, and garnishing with fresh cilantro.
- Serve with lime wedges on the side.
Notes
These tacos are a delightful mix of flavors and textures, perfect for gatherings or a cozy dinner at home.