Grilled Steak Elote Tacos
Ingredients:
For the Steak:
1 lb skirt or flank steak
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
For the Elote (Mexican Street Corn):
2 ears corn, husked
2 tbsp mayonnaise
1 tbsp sour cream
1/2 cup cotija cheese, crumbled
1/2 tsp chili powder
Juice of 1 lime
2 tbsp chopped cilantro
For the Tacos:
8 small corn tortillas
1/4 cup red onion, finely diced
1 avocado, sliced
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Instructions:
Marinate the Steak:
In a small bowl, mix olive oil, minced garlic, smoked paprika, ground cumin, chili powder, salt, and pepper.
Rub this mixture all over the steak and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Grill the Steak:
Preheat a grill or grill pan to medium-high heat. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
Remove from the grill and let it rest for 5 minutes. Slice thinly against the grain.
Prepare the Elote:
While the steak is grilling, grill the corn directly on the grill grates until slightly charred on all sides, about 7-10 minutes.
Once done, remove the corn kernels from the cob and place them in a bowl. Mix in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and chopped cilantro. Stir well to combine.
Assemble the Tacos:
Warm the corn tortillas on the grill for about 30 seconds on each side or until soft and pliable.
Top each tortilla with slices of grilled steak, a generous spoonful of elote, diced red onion, and avocado slices.
Serve:
Garnish with fresh cilantro leaves and serve with lime wedges on the side. Enjoy your Grilled Steak Elote Tacos hot and fresh!
Prep Time: 20 minutes | Total Time: 50 minutes | Servings:
Grilled Steak Elote Tacos
