Grilled Steak Elote Tacos recipe

These Grilled Steak Elote Tacos have completely redefined taco night in our household. I’ve always been a massive fan of classic street tacos and the incredible, smoky, cheesy goodness of elote (Mexican street corn). The idea of combining them, with perfectly grilled, marinated steak as the star, was a lightbulb moment. The first time I fired up the grill and the aroma of the charring corn and sizzling steak filled the backyard, I knew we were onto something special. My family gathered, intrigued by the vibrant colors and the promise of something new. The verdict? Absolute adoration. The tender, flavorful steak, the creamy, spicy, tangy elote, all bundled in a warm tortilla – it’s a symphony of textures and tastes that’s both exciting and deeply satisfying. This recipe has become a staple for summer cookouts, festive gatherings, or any night we crave a truly memorable meal.

Why These Grilled Steak Elote Tacos Will Rock Your World

This isn’t just another taco recipe; it’s a culinary adventure that brings together some of the best flavors of Mexican street food into one incredible bite.

• Fusion of Iconic Flavors: It masterfully combines the savory, smoky taste of grilled steak with the creamy, cheesy, spicy, and tangy delight of elote (Mexican street corn).
• Incredible Depth of Flavor: The steak marinade, the char from the grill, the complex elote topping – every component is packed with layers of flavor that work in perfect harmony.
• Textural Heaven: You get the tender chewiness of the steak, the pop of sweet corn, the creaminess of the elote sauce, the slight crunch from fresh toppings, and the softness of the warm tortilla.
• Visually Stunning: The vibrant colors of the grilled steak, golden corn, creamy white sauce, red chili powder, green cilantro, and cotija cheese make for an incredibly appetizing presentation.
• Perfect for Grilling Season: This recipe makes fantastic use of your outdoor grill, infusing everything with that irresistible smoky char.
• Surprisingly Easy to Assemble: While there are a few components, each one is straightforward to prepare, and the final assembly is quick and fun.
• Crowd-Pleasing and Festive: These tacos are guaranteed to be a hit at any gathering, from casual backyard BBQs to more festive occasions.
• Customizable: You can adjust the spice level of the elote, choose your favorite cut of steak, and add other taco toppings to your liking.

Deconstructing the Magic: Steak & Elote

To fully appreciate these tacos, let’s break down the two star components:

• Grilled Steak (Carne Asada Style): The foundation of these tacos is perfectly grilled steak. We’re aiming for a flavor profile reminiscent of carne asada – tender, juicy, and infused with a savory, citrusy, and slightly spicy marinade. Flank steak or skirt steak are excellent choices for their robust flavor and ability to take on marinades beautifully. Grilling imparts a smoky char that is essential.
• Elote (Mexican Street Corn): This beloved street food typically involves grilled corn on the cob slathered in a creamy mixture of mayonnaise, cotija cheese, chili powder, and lime juice. For these tacos, we’re taking the elote “off the cob” to create a spoonable, taco-friendly topping that still captures all those classic, addictive flavors.

Ingredients for Grilled Steak Elote Taco Glory

This recipe involves a few key components. Using fresh, high-quality ingredients will make all the difference.

For the Grilled Steak & Marinade:

• 1.5 lbs (680g) flank steak or skirt steak
• ¼ cup olive oil
• ¼ cup fresh lime juice (from 2-3 limes)
• 2 tablespoons orange juice (freshly squeezed preferred)
• 3-4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to your spice preference)
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano (preferably Mexican oregano)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: 1 tablespoon chopped cilantro for the marinade

For the Elote Topping:

• 4 ears of fresh corn, husks and silk removed
• 2 tablespoons olive oil (for grilling corn)
• Salt and pepper to taste (for grilling corn)
• ¼ cup mayonnaise (good quality)
• ¼ cup sour cream or Mexican crema
• ½ cup cotija cheese, crumbled (plus extra for garnish)
• 2 tablespoons fresh lime juice
• 1-2 cloves garlic, minced (optional, for extra zing)
• ½ – 1 teaspoon chili powder (e.g., ancho or guajillo for mild, or a pinch of cayenne for heat)
• ¼ cup fresh cilantro, chopped
• Optional: 1 jalapeño, finely diced (seeds removed for less heat)

For Assembling the Tacos:

• 12-16 small corn or flour tortillas (street taco size is great)
• Extra crumbled cotija cheese, for garnish
• Extra chopped fresh cilantro, for garnish
• Lime wedges, for serving
• Optional toppings: Thinly sliced radishes, pickled red onions, avocado slices or guacamole, your favorite hot sauce.

Step-by-Step Instructions to Taco Nirvana

Follow these steps to create these incredible Grilled Steak Elote Tacos.

Part 1: Marinating the Steak

1. Prepare Marinade: In a medium bowl or a large resealable plastic bag, whisk together the olive oil, lime juice, orange juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, pepper, and optional chopped cilantro.
2. Marinate Steak: Place the flank steak or skirt steak in the bowl or bag with the marinade. Ensure the steak is fully coated. If using a bowl, cover it with plastic wrap.
3. Refrigerate: Marinate in the refrigerator for at least 1 hour, but preferably 2-4 hours for best flavor. Do not marinate for more than 8 hours, as the citrus can start to break down the meat too much.

Part 2: Preparing the Elote Topping

1. Grill the Corn:
   • Preheat your grill to medium-high heat.
   • Brush the ears of corn lightly with olive oil and season with salt and pepper.
   • Place the corn directly on the grill grates. Grill for 10-15 minutes, turning occasionally, until the kernels are tender and nicely charred in spots.
2. Cool and Cut Corn: Remove the corn from the grill and let it cool slightly until you can handle it. Once cooled, stand each ear of corn on its end in a large bowl and carefully cut the kernels off the cob using a sharp knife.
3. Make Elote Sauce: In the same bowl with the corn kernels (or a separate medium bowl), add the mayonnaise, sour cream (or Mexican crema), crumbled cotija cheese, lime juice, minced garlic (if using), chili powder, and chopped fresh cilantro. Add the optional diced jalapeño if desired.
4. Mix Elote: Stir everything together until the corn kernels are well coated with the creamy sauce. Taste and adjust seasoning if needed (you might want more lime, chili powder, or salt). Set aside. This can be made while the steak is marinating or grilling.

Part 3: Grilling the Steak

1. Preheat Grill (if not already hot from corn): Ensure your grill is preheated to medium-high or high heat (around 400-500°F / 200-260°C). Clean and oil the grill grates well.
2. Grill Steak: Remove the steak from the marinade, letting any excess drip off (do not pat it dry).
   • For Flank Steak: Grill for approximately 4-7 minutes per side for medium-rare to medium, depending on thickness.
   • For Skirt Steak: Grill for approximately 2-4 minutes per side for medium-rare, as it’s thinner and cooks very quickly.
   • Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.
3. Rest the Steak (Crucial!): Transfer the grilled steak to a clean cutting board and tent it loosely with aluminum foil. Let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a much more tender and flavorful steak.
4. Slice the Steak: After resting, slice the steak thinly against the grain. This is very important for tenderness, especially with cuts like flank and skirt steak.

Part 4: Assembling the Grilled Steak Elote Tacos

1. Warm Tortillas: Warm the corn or flour tortillas according to your preferred method:
   • Grill: Briefly warm them on the grill for about 15-30 seconds per side until pliable and lightly charred.
   • Skillet: Warm them in a dry skillet over medium heat.
   • Microwave: Wrap a stack in a damp paper towel and microwave for 30-60 seconds.
2. Build Your Tacos:
   • For each taco, lay down a warm tortilla.
   • Add a generous portion of the sliced grilled steak.
   • Top the steak with a heaping spoonful (or two!) of the elote topping.
3. Garnish: Sprinkle with extra crumbled cotija cheese and fresh chopped cilantro.
4. Serve Immediately: Serve the tacos immediately with lime wedges on the side for squeezing over, and any other optional toppings you desire.

Nutrition Facts

Nutritional information is an estimate and will vary based on the specific cut of steak, tortilla type, and exact quantities of elote ingredients used.

• Servings: This recipe makes approximately 6-8 tacos, serving 3-4 people.
• Calories per taco (approximate, 2 tacos per serving): 350-450 calories per taco.

These tacos offer:

• High Protein: From the grilled steak.
• Complex Carbohydrates: From corn and tortillas.
• Healthy Fats: From olive oil and potentially avocado if added.
• Vitamins and Minerals: From the fresh vegetables, corn, and cilantro.
• Fiber: From corn and vegetables.

Preparation and Cook Time

• Prep Time (Marinade & Elote): 25-30 minutes
• Marinating Time for Steak: At least 1 hour (preferably 2-4 hours)
• Grilling Time (Corn & Steak): 20-30 minutes
• Resting Time for Steak: 5-10 minutes
• Total Time (excluding marinating): Approximately 50-70 minutes
• Total Time (including 2-hour marinating): Approximately 2 hours 50 minutes

How to Serve Your Grilled Steak Elote Tacos

These tacos are a full flavor experience on their own, but here are some ideas for serving:

• Taco Bar Style: Set out all the components – sliced steak, elote topping, warm tortillas, and various garnishes – and let everyone build their own tacos.
• Side Dishes:
  • Mexican Rice: A classic accompaniment.
  • Refried Beans or Black Beans: For extra substance.
  • Simple Green Salad with Lime Vinaigrette: To lighten things up.
  • Guacamole and Chips: Always a crowd-pleaser.
• Beverages:
  • Mexican Lager (like Modelo or Corona): A perfect pairing.
  • Margaritas or Palomas: For a festive touch.
  • Agua Frescas (like Horchata or Jamaica): Refreshing non-alcoholic options.
• Presentation: Serve on a vibrant platter, ensuring the colors of the elote and garnishes pop.

The Importance of Grilling for Flavor

Grilling plays a crucial role in developing the signature flavors of this dish:

• Char on the Corn: Grilling the corn until it’s slightly charred brings out its natural sweetness and adds a smoky depth that is essential for authentic elote flavor.
• Sear on the Steak: The high heat of the grill creates a beautiful sear (Maillard reaction) on the steak, locking in juices and developing complex, savory notes.
• Smoky Essence: Whether you’re using a charcoal or gas grill, a subtle smoky flavor is imparted to both the steak and the corn, elevating the overall taste profile.

Expert Tips for Taco Triumph (5 Tips)

1. Don’t Over-Marinate the Steak: While marinating is key for flavor, the acidity from the lime and orange juice can start to “cook” (denature) the proteins if left for too long (e.g., over 8-10 hours), potentially leading to a tougher texture. Stick to the recommended times.
2. Slice Steak Against the Grain: This is critical for tender steak, especially with cuts like flank or skirt steak, which have long muscle fibers. Identify the direction of the grain (the lines of muscle fibers) and slice perpendicular to them.
3. Taste and Adjust Elote Seasoning: The elote topping is where a lot of the magic happens. Taste it before serving and adjust the lime juice (for tang), chili powder (for spice/smokiness), salt, or even a touch more mayo/crema for creaminess, to suit your preference.
4. Don’t Overcrowd the Grill: Whether grilling corn or steak, ensure there’s enough space between items for the heat to circulate properly and achieve a good char/sear. Cook in batches if necessary.
5. Rest Your Steak – No Exceptions! This might be the most crucial tip for juicy, tender grilled steak. Letting it rest allows the muscle fibers to relax and reabsorb the juices. If you slice it immediately, all that flavorful juice will end up on your cutting board instead of in your taco.

Frequently Asked Questions (FAQ) About Grilled Steak Elote Tacos

1. Q: What’s the best cut of steak for these tacos?
   A: Flank steak and skirt steak are excellent choices because they are flavorful, take marinades well, and are best when cooked quickly over high heat and sliced thinly against the grain. Sirloin steak or even ribeye (though more expensive) could also work.
2. Q: Can I make the elote topping with canned or frozen corn?
   A: Yes, you can, though fresh grilled corn provides the best flavor and texture. If using canned corn, drain it very well. If using frozen corn, thaw it and pat it dry. You can try charring it in a hot cast-iron skillet with a little oil to mimic some of the grilled flavor before mixing it with the elote sauce.
3. Q: How can I make these tacos less spicy?
   A: To reduce the spiciness:
   • In the steak marinade, use a milder chili powder or reduce the amount.
   • In the elote topping, use a mild chili powder (like ancho, which is more about smoky flavor than heat), omit the optional jalapeño, or use very little chili powder.
   • Ensure all seeds and membranes are removed from any fresh chilies used.
4. Q: Can I prepare components of these tacos ahead of time?
   A: Yes!
   • Steak Marinade: Marinate the steak up to 8 hours ahead.
   • Elote Topping: The elote mixture can be made a few hours in advance and kept refrigerated. The flavors might even meld nicely. You might need to give it a good stir before serving.
   • Garnishes: Chop cilantro, crumble cotija, and slice radishes ahead.
   • Grill the steak and assemble just before serving for the best experience.
5. Q: I don’t have an outdoor grill. Can I still make this recipe?
   A: Yes, you can adapt it:
   • Steak: Cook the marinated steak in a very hot cast-iron skillet or on a stovetop grill pan to get a good sear.
   • Corn: You can char the corn kernels (fresh or frozen/thawed) in a hot, dry cast-iron skillet until they get some color, or roast them under the broiler for a few minutes (watch carefully!).

These Grilled Steak Elote Tacos are a true celebration of bold flavors and satisfying textures. They’re a fun, festive meal that’s perfect for sharing and guaranteed to impress. Get ready for a fiesta in your mouth!

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