Imagine biting into a warm tortilla enveloping juicy, grilled steak, while a burst of creamy elote-style corn dances on your taste buds. The smoky aroma mingles with the sweetness of corn and zesty lime, creating an unforgettable flavor explosion that transports you to a summer fiesta with every bite.
These Grilled Steak Elote Tacos are not just a meal; they’re a celebration waiting to happen. Picture gathering friends around the grill, laughter in the air as you serve these vibrant tacos at your next backyard barbecue or casual get-together. With their unique combination of textures and flavors, they promise to become the highlight of any occasion, leaving everyone craving more.
Why Is Grilled Steak Elote Tacos So Irresistibly Good?
Bold flavors come together in these tacos, where juicy grilled steak meets a creamy elote topping. Quick prep and cook time make this recipe perfect for busy summer evenings. Versatile toppings allow you to customize each taco to your liking. Crowd-pleasing appeal ensures that everyone at your table will come back for seconds!
Grilled steak elote tacos Ingredients
For the Steak
- 1 lb Flank steak (or skirt steak) – This cut is perfect for grilling, providing tenderness and rich flavor.
- 2 tbsp Olive oil (for marinating) – Helps to keep the steak moist and adds a delicious depth of flavor.
- 1 tbsp Chili powder – Adds a warm, smoky heat that enhances the grilled taste of the steak.
- 1 tsp Cumin – Brings an earthy, aromatic quality that complements the spices beautifully.
- 1 tsp Garlic powder – Offers a savory kick without overpowering the other flavors.
- 1 tsp Salt – Essential for bringing out all the flavors in your grilled ingredients.
- 1/2 tsp Black pepper – Provides a subtle warmth and balances the flavors perfectly.
For the Elote Topping
- 2 ears Corn on the cob (grilled and kernels removed) – Grilling adds sweetness and char, making this topping irresistible.
- 1/2 cup Mayonnaise – Creates a creamy base, mimicking traditional elote street corn dressing.
- 1/2 cup Cotija cheese (crumbled) – This crumbly Mexican cheese adds a salty richness that’s simply delightful.
- 1 tbsp Lime juice (freshly squeezed) – Brightens up the mixture with a zesty freshness that cuts through the creaminess.
- 1 tbsp Cilantro (chopped) – Adds a refreshing herbal note that elevates the entire taco experience.
- 1/2 tsp Chili powder (for garnish) – A sprinkle on top adds visual appeal and an extra hint of spice.
For Serving
- 8 small Corn tortillas (warmed) – Warm tortillas are key to holding all those delicious fillings together without falling apart.
- 1 cup Radishes (sliced) – These add a crunchy texture and peppery bite that contrasts wonderfully with the creamy toppings.
- 1 cup Lime wedges – Perfect for squeezing over your tacos to enhance every bite with citrusy brightness.
How to Make Grilled steak elote tacos
1. Combine ingredients: In a mixing bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this flavorful mixture onto the 1 lb flank steak (or skirt steak) and let it marinate for at least 15 minutes to absorb all those delicious spices.
2. Preheat grill: While the steak is marinating, preheat your grill to medium-high heat. This ensures that the steak gets a beautiful char and remains juicy inside.
3. Grill steak: Place the marinated steak on the hot grill and cook for about 5-7 minutes on each side. Aim for a nice sear until it reaches your desired doneness—medium rare is fantastic if you enjoy tender meat!
4. Rest the steak: Once grilled to perfection, remove the steak from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, enhancing its flavor.
For the Elote Topping:
5. Grill corn: While the steak rests, place 2 ears of corn on the cob on the grill until they’re nicely charred. This should take about 10 minutes; then, carefully remove the kernels from the cob once they cool.
6. Mix topping: In a bowl, combine the grilled corn kernels with 1/2 cup mayonnaise, 1/2 cup crumbled Cotija cheese, 1 tbsp freshly squeezed lime juice, and 1 tbsp chopped cilantro. Stir well to create a creamy elote topping bursting with flavor.
Assemble Tacos:
7. Slice steak: Slice the rested grilled steak against the grain into thin strips. This technique ensures each bite is tender and easy to chew.
8. Prepare tortillas: Warm up your 8 small corn tortillas until they’re pliable and ready to hold all that goodness.
9. Build tacos: On each warmed tortilla, place a few slices of grilled steak and top generously with your elote mixture. Add an extra sprinkle of chili powder for that pop of color and flavor if you like!
10. Serve with sides: Present your tacos alongside sliced radishes (1 cup) and lime wedges (1 cup). These fresh accompaniments will elevate your meal beautifully.
Optional: Garnish with extra cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
Expert Tips
- Steak Marination: Allow your flank steak to marinate for at least 30 minutes to enhance flavor depth—15 minutes is the bare minimum.
- Grill Temperature: Ensure your grill is preheated to medium-high heat; this helps achieve a nice sear while keeping the inside juicy.
- Doneness Check: Use a meat thermometer; aim for 130°F for medium-rare, as overcooking can lead to tough strips in your grilled steak elote tacos.
- Corn Grilling: Grill corn until it’s nicely charred; this brings out sweetness and adds that essential smoky flavor to your elote topping.
- Tortilla Warmth: Warm your corn tortillas just before serving; this prevents them from cracking when you fold them around the filling.
- Slice Against Grain: Always slice the steak against the grain to ensure tender bites—this small step makes a big difference in texture!
How to Store and Freeze Grilled steak elote tacos
- Fridge: Store leftover grilled steak elote tacos in an airtight container for up to 3 days. Keep the steak and elote topping separate to maintain freshness.
- Freezer: You can freeze the grilled steak (without toppings) for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil for best results.
- Reheating: To reheat, thaw in the fridge overnight and warm the steak in a skillet over medium heat until heated through. The elote topping is best fresh but can be added cold or at room temperature.
- Fresh Ingredients: Use fresh cilantro and corn within 1 day for optimal flavor. Replace any wilted herbs or soggy vegetables before serving again.
Make Grilled steak elote tacos Your Own
Feel free to play around with these delicious variations and make this recipe uniquely yours!
- Spicy Kick: Add diced jalapeños to the elote topping for an extra layer of heat. The creamy mixture pairs beautifully with a zesty bite that’ll elevate your tacos.
- Herbaceous Twist: Swap out cilantro for fresh parsley or basil. This simple change can introduce a whole new flavor profile, adding freshness and brightness to every bite.
- Cheesy Delight: Use feta cheese instead of cotija for an equally delicious and slightly tangy topping. Feta brings a unique creaminess that complements the savory steak perfectly.
- Zesty Citrus: Substitute lime juice with fresh orange juice in the elote topping. This adds a sweet, fruity note that balances the savory flavors beautifully.
- Grill Marks: Try grilling your corn on the cob until charred before cutting off the kernels. This enhances sweetness and adds smokiness that’s simply irresistible.
- Tortilla Alternatives: Use flour tortillas instead of corn for a softer, chewier option. Flour tortillas can hold more filling without breaking, making each taco easier to enjoy.
- Umami Boost: Incorporate smoky chipotle powder in place of chili powder for a deeper flavor experience. The smokiness adds complexity and warmth, making your tacos even more memorable.
Make Ahead Options
Grilled steak elote tacos are perfect for meal prep, allowing you to savor the fresh flavors of summer any day of the week. You can marinate the flank steak ahead of time by combining 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon each of garlic powder and salt, and ½ teaspoon of black pepper. Let it marinate in the fridge for up to 24 hours for maximum flavor. Additionally, the elote topping can be prepped in advance; grill the corn, remove the kernels, and mix them with ½ cup of mayonnaise, ½ cup of crumbled Cotija cheese, 1 tablespoon of lime juice, and 1 tablespoon of chopped cilantro—this will stay fresh in the refrigerator for about 3 days. When you’re ready to serve your grilled steak elote tacos, simply grill the marinated steak as instructed and assemble with your prepared toppings on warmed corn tortillas. Enjoy a delicious summer meal without the last-minute rush!
Grilled steak elote tacos Recipe FAQs
What type of steak is best for grilled steak elote tacos?
While flank steak is my go-to choice for these tacos due to its flavor and tenderness, skirt steak works beautifully as well. Both cuts are ideal for grilling, ensuring juicy and flavorful slices that elevate your taco experience.
How should I store leftover grilled steak elote tacos?
To store leftovers, simply keep the components separately in airtight containers. The sliced steak will last in the fridge for up to 3 days, while the elote topping can also be kept fresh for about the same time. Be sure to warm the tortillas before serving to retain their deliciousness!
Can I freeze the grilled steak or elote topping?
Absolutely! You can freeze the grilled steak in an airtight container for up to 3 months. Just make sure it cools completely before freezing. The elote mixture can also be frozen but may alter in texture slightly once thawed. It’s best enjoyed fresh!
What if I don’t have Cotija cheese?
If you can’t find Cotija cheese, feta is a great alternative! It has a similar crumbly texture and tangy flavor that will complement the creamy topping wonderfully. You can also try queso fresco for a milder taste.
How many servings does this recipe yield?
This scrumptious recipe makes 4 servings, with each serving containing approximately 350 calories. It’s perfect for a summer gathering or a cozy family dinner!
What are some tasty sides to serve with grilled steak elote tacos?
Consider pairing these tacos with fresh radishes and lime wedges, as mentioned in the recipe—they add a delightful crunch and zest! Additionally, a refreshing corn salad or tangy slaw would complement the flavors nicely and bring even more color to your table!
Grilled Steak Elote Tacos
Ingredients
Method
- In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Rub the mixture onto the flank steak and let it marinate for at least 15 minutes.
- Preheat the grill to medium-high heat.
- Grill the steak for about 5-7 minutes on each side or until it reaches your desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing.
- While the steak is resting, grill the corn until charred, then remove the kernels from the cob.
- In a bowl, mix the grilled corn kernels with mayonnaise, Cotija cheese, lime juice, and cilantro.
- Slice the grilled steak against the grain into thin strips.
- Place a few slices of steak on each warmed corn tortilla.
- Top with the elote mixture and garnish with additional chili powder if desired.
- Serve with sliced radishes and lime wedges on the side.
