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Grilled Steak Elote Tacos Recipe

Grilled Steak Elote Tacos

A delightful twist on traditional tacos that combines grilled steak with creamy elote topping, perfect for taco night.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

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.

Equipment

  • grill
  • mixing bowl
  • knife
  • cutting board
  • Measuring spoons
  • meat thermometer

Method
 

  1. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper to create the marinade.
  2. Rub the marinade all over the flank steak, ensuring it is well coated. Let it marinate for at least 30 minutes.
  3. Husk the corn and grill it until slightly charred, about 10-12 minutes. Once cooled, cut the kernels off the cob.
  4. In a separate bowl, combine mayonnaise, cotija cheese, lime juice, and chili powder. Stir in the grilled corn kernels.
  5. Preheat the grill to medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side for medium-rare.
  6. Remove the steak from the grill and let it rest for 5 minutes before slicing it into thin strips.
  7. Warm the corn tortillas on the grill for about 30 seconds on each side.
  8. 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.
  9. 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.