Description
Grilled Steak Elote Tacos combine tender marinated flap steak with smoky grilled corn mixed in a vibrant corn salsa and creamy elote sauce, all wrapped in crispy cheese-toasted flour tortillas for a flavorful and satisfying meal inspired by Mexican street food.
Ingredients
Scale
Steak and Marinade
- 1 Whole Flap Steak
- 2 medium Limes, juiced
- 1 cup Cola
- 2 tbsp Hot Sauce
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil, as needed
Elote Sauce and Salsa
- 2.5 tbsp Mayonnaise
- 1.5 tbsp Sour Cream
- 1 tsp Hot Sauce
- 2 medium Limes, juiced
- 3-4 Corn on the Cob
- 2 tbsp Chopped Cilantro
- 2 tbsp Diced Red Onions
- 1.5 tbsp Mayonnaise (for corn mixture)
- 1.5 tbsp Cotija Cheese
- 1.5 tsp Tajin Seasoning
- Canola Oil, as needed
Tacos
- Flour Tortillas
- 2 cups Jack Cheese, shredded
Instructions
- Prepare the Marinade and Marinate Steak: In a bowl, thoroughly combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a splash of canola oil. Place the whole flap steak in the marinade and refrigerate for at least 4 hours or overnight to infuse flavor deeply.
- Grill the Steak: Preheat your grill to high heat. Remove steak from marinade and grill for about 4-5 minutes on each side for medium-rare to medium doneness. Once cooked, let the steak rest for a few minutes to retain the juices, then slice into bite-sized cubes.
- Grill the Corn: Brush the corn cobs lightly with canola oil and grill over medium-high heat until cooked through and slightly charred on all sides, turning occasionally for about 10-12 minutes.
- Prepare the Corn Salsa and Elote Sauce: Cut the grilled corn kernels off the cob into a bowl. Mix in diced red onions, chopped cilantro, 1.5 tablespoons mayonnaise, cotija cheese, and tajin seasoning. Separately, prepare the elote sauce by blending 2.5 tablespoons mayonnaise, 1.5 tablespoons sour cream, 1 teaspoon hot sauce, and lime juice until smooth.
- Toast Tortillas with Cheese: Heat a skillet over medium heat. Place a flour tortilla in the skillet, sprinkle one side generously with shredded jack cheese, and cook until the cheese is melted and the tortilla is crispy and golden brown. Repeat for all tortillas.
- Assemble the Tacos: Lay the toasted tortillas flat and fill each with a portion of the sliced steak, a spoonful of the grilled corn salsa, and drizzle with the prepared elote sauce. Serve immediately while warm.
Notes
- For best results, marinate the steak overnight to deepen flavor and tenderize the meat.
- If you do not have a grill, you can cook the steak and corn on a grill pan or broiler, adjusting cooking times accordingly.
- Use fresh lime juice for the marinade and sauces for a bright, authentic taste.
- Adjust the amount of hot sauce in the elote sauce and marinade to suit your heat preference.
- Serve tacos with extra lime wedges and cilantro for garnish.
