These Grilled Steak Elote Tacos are a tasty mix of juicy steak, sweet corn, and creamy toppings all wrapped in warm tortillas. It’s a party in every bite!
Honestly, who can resist that combo? I love squeezing lime on top for a zesty kick—just like a fiesta in my mouth! These tacos are perfect for sharing… or not! 😉
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are flavorful and perfect for grilling. If you’re looking for something leaner, you could substitute with sirloin or even chicken, just adjust the cooking time accordingly.
Seasoning: Dan-O’s seasoning is great for enhancing the steak, but feel free to use your favorite steak rub or a simple mix of garlic powder, paprika, and pepper. For a spicy kick, add some cayenne!
Corn: Fresh corn on the cob brings a sweet crunch, but canned or frozen corn works too if you need convenience. Just make sure to drain and thaw if using frozen.
Mayonnaise & Sour Cream: This combo adds creaminess to the elote. Greek yogurt can be a healthier substitute for sour cream, while you can skip the mayo for a lighter version.
Cheese: Feta or cotija cheese gives a salty finish. If you prefer something milder, try shredded cheddar or even a dairy-free cheese for a vegan version.
How Do I Get the Perfect Grill Marks on My Steak?
Grilling steak to perfection is key for great flavor and texture. Follow these simple steps for the best results:
- Make sure your grill is preheated to medium-high heat for those attractive grill marks.
- Pat the steak dry for better searing; moisture can cause steaming instead of grilling.
- When placing the steak on the grill, don’t move it for the first couple of minutes. This allows the grill to create the perfect sear.
- Use a meat thermometer to check doneness. Aim for around 135°F for medium-rare, and let it rest for a few minutes after grilling to retain juices.
How to Make Grilled Steak Elote Tacos
Ingredients You’ll Need:
For the Steak:
- 1 lb flank steak or skirt steak
- 1 tbsp Dan-O’s seasoning (or any preferred steak seasoning)
For the Elote Mixture:
- 2 cups corn (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, minced (optional for heat)
- Juice of 1 lime
- Salt and pepper to taste
- Crumbled feta cheese or cotija cheese for topping (optional)
For the Tortillas:
- 8 small corn tortillas
How Much Time Will You Need?
This recipe will take about 45 minutes in total. You’ll need about 10 minutes for prep and 30 minutes to cook, plus some resting time for the steak. It’s a quick and satisfying dish that’s perfect for taco night!
Step-by-Step Instructions:
1. Marinate the Steak:
Begin by seasoning the flank or skirt steak with Dan-O’s seasoning or your choice of steak seasoning. Let the steak marinate for at least 30 minutes at room temperature, or if you have more time, refrigerate it for up to 2 hours to deepen the flavor.
2. Grill the Steak:
Preheat your grill to medium-high heat. Once hot, place the marinated steak on the grill. Cook it for about 4-5 minutes on each side, or until it reaches your preferred doneness (medium-rare is around 135°F). After grilling, remove the steak from the grill and let it rest for a few minutes before slicing.
3. Prepare the Elote Mixture:
While the steak is resting, grab a mixing bowl and combine the corn, mayonnaise, sour cream, chopped cilantro, red onion, minced jalapeño (if you want a spicy kick), lime juice, salt, and pepper. Mix everything together until well combined and set it aside.
4. Prepare the Tortillas:
Next, warm the corn tortillas to make them soft and pliable. You can do this in a skillet or right on the grill for a minute or two. Just keep an eye on them to avoid burning!
5. Slice the Steak:
After the steak has rested a few minutes, slice it thinly against the grain. This will help make your taco filling tender and easy to eat.
6. Assemble the Tacos:
Now it’s time to put everything together! Take a tortilla, add a few slices of the grilled steak, and top it generously with the elote mixture. For extra flavor, sprinkle some crumbled feta or cotija cheese on top if you like.
7. Serve:
Serve your delicious tacos immediately with extra lime wedges on the side for some zesty squeezing. Enjoy every bite of your homemade Grilled Steak Elote Tacos!
Can I Use a Different Cut of Steak?
Absolutely! You can use other cuts such as ribeye or sirloin if you prefer. Just adjust the cooking time based on the thickness and desired doneness of the steak. Make sure your steak is tender for the best taco experience!
How Do I Store Leftover Ingredients?
Store leftover steak in an airtight container in the fridge for up to 3 days. The elote mixture can also be stored, and it’s best enjoyed within 2 days. Reheat the steak gently in a skillet to avoid drying it out before using it in tacos again!
Can I Make the Elote Mixture Ahead of Time?
Yes! You can prepare the elote mixture a few hours ahead. Just keep it covered in the refrigerator until you’re ready to assemble the tacos. This helps the flavors combine beautifully but gives it a good stir before serving!
What Can I Substitute for Mayonnaise?
If you want a lighter option or don’t want to use mayonnaise, Greek yogurt works great! It adds a nice creaminess and tang. You can also use avocado crema for a fresh twist!
