Description
Savor the bold flavors of Grilled Steak Elote Tacos, combining tender marinated steak with smoky grilled corn, creamy elote sauce, and fresh salsa, all wrapped in crispy flour tortillas. This vibrant taco recipe is perfect for a satisfying and crowd-pleasing meal.
Ingredients
Scale
Steak 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
- 2.5 tbsp Mayonnaise
- 1.5 tbsp Sour Cream
- 1 tsp Hot Sauce
- 2 medium Limes, juiced
Corn Salsa
- 3-4 Corn on the Cob
- 2 tbsp Chopped Cilantro
- 2 tbsp Diced Red Onions
Taco Assembly
- 1.5 tbsp Mayonnaise
- 1.5 tbsp Cotija Cheese
- 1.5 tsp Tajin Seasoning
- Canola Oil, as needed
- Flour Tortillas
- 2 cups Jack Cheese, shredded
Instructions
- Prepare the Marinade: In a bowl, combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a splash of canola oil. Mix thoroughly to create the marinade base for the steak.
- Marinate the Steak: Place the whole flap steak into the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours or overnight to infuse flavors and tenderize the meat.
- Grill the Steak: Preheat the grill to high heat. Remove the steak from the marinade and grill for approximately 4-5 minutes per side until cooked to your preferred doneness. Let the steak rest for a few minutes, then slice into cubes for the tacos.
- Grill the Corn: While the steak rests, grill the corn on the cob until cooked through and slightly charred, enhancing its smoky flavor.
- Prepare the Elote Sauce: In a small bowl, mix together mayonnaise, sour cream, hot sauce, and lime juice to create a creamy, tangy elote sauce that will complement the corn and steak.
- Make the Corn Salsa: Cut the grilled corn kernels off the cob and combine them with chopped cilantro and diced red onions. Toss gently to mix all the fresh ingredients.
- Toast the Tortillas: Lightly oil a pan and cook the flour tortillas with shredded jack cheese until the cheese melts and the tortillas are crispy.
- Assemble the Tacos: Spread a thin layer of mayonnaise on the tortillas, then fill with sliced grilled steak, corn salsa, and a generous drizzle of the prepared elote sauce. Sprinkle with cotija cheese and Tajin seasoning to finish.
Notes
- Marinating the steak overnight will deepen the flavor and improve tenderness.
- Adjust the hot sauce quantities in the marinade and elote sauce to suit your spice preference.
- Use fresh corn for the best texture and flavor in the corn salsa.
- When grilling, avoid moving the steak too frequently to achieve a good sear.
- Serve tacos immediately while the tortillas are still warm and crispy for optimal taste and texture.
