Description
Enjoy the vibrant flavors of Mexican street food with these Grilled Elote Steak Tacos. Tender marinated flank or skirt steak is grilled to perfection and paired with a creamy, zesty elote-inspired corn topping featuring cotija cheese and fresh cilantro, all wrapped in warm corn tortillas. Perfect for summer grilling and bursting with smoky, tangy, and spicy notes, these tacos make a delicious and easy meal any day of the week.
Ingredients
Scale
For the Steak Marinade
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Elote Topping
- 1 1/2 cups grilled corn kernels (from 2 ears of corn)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/3 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
For Assembling
- 8 small corn tortillas
- Lime wedges for serving
Instructions
- Prepare the Steak Marinade: In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice. This mixture will infuse the steak with bold, smoky, and tangy flavors.
- Marinate the Steak: Rub the marinade all over the flank or skirt steak to coat evenly. Allow it to rest for at least 20 minutes or up to 4 hours in the refrigerator for the flavors to penetrate the meat.
- Grill the Steak: Preheat a grill or grill pan to medium-high heat. Grill the steak for 4 to 5 minutes per side or until it reaches your desired level of doneness. Once done, remove the steak from the grill and let it rest for 5 minutes to retain its juices.
- Slice the Steak: After resting, slice the steak thinly against the grain. This ensures tenderness and easy chewing in your tacos.
- Make the Elote Topping: In a mixing bowl, combine grilled corn kernels, mayonnaise, sour cream, chili powder, cayenne pepper (if using), crumbled cotija cheese, and chopped cilantro. Mix well to create a creamy, flavorful topping reminiscent of Mexican street corn.
- Warm the Tortillas: Heat the corn tortillas on the grill or in a skillet until warm and pliable, which enhances their flavor and texture.
- Assemble the Tacos: Layer sliced steak onto each warm tortilla, then add a generous spoonful of the elote mixture on top. Serve immediately with lime wedges on the side to squeeze over the tacos for extra brightness.
Notes
- Flank and skirt steak are ideal for these tacos due to their flavor and texture, but sirloin can be substituted if preferred.
- The elote topping can be prepared ahead of time and refrigerated for up to 24 hours to save prep time.
- For added heat and flavor, consider adding pickled onions or sliced jalapeños as additional toppings.
- Be sure to slice the steak against the grain to maximize tenderness.
- Use fresh lime juice for the marinade and serving wedges to maintain a bright citrus flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
