Description
These Grilled Steak Elote Tacos combine tender, marinated flap steak with smoky grilled corn, zesty lime, and creamy Elote sauce, all wrapped in crispy, cheese-toasted flour tortillas. A perfect fusion of savory and tangy flavors delivers a satisfying and vibrant taco experience that’s ideal for a flavorful dinner or weekend cookout.
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
- 1.5 tbsp Mayonnaise
- 1.5 tbsp Cotija Cheese
- 1.5 tsp Tajin Seasoning
- Canola Oil, as needed
Tacos
- Flour Tortillas
- 2 cups Jack Cheese, shredded
Instructions
- Marinate Steak: In a bowl, combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a splash of canola oil. Mix well then add the flap steak, ensuring it is fully coated. Marinate for at least 4 hours or overnight in the refrigerator to deepen the flavors.
- Grill Steak: Preheat your grill to high heat. Remove steak from marinade and grill for about 4-5 minutes per side for medium-rare, or to desired doneness. Once cooked, let the steak rest for 5-10 minutes before slicing into bite-sized cubes.
- Prepare Corn and Elote Sauce: Grill corn on the cob over medium-high heat, turning occasionally until kernels are tender and slightly charred. While corn grills, mix mayonnaise, sour cream, hot sauce, and lime juice to make the Elote sauce.
- Make Corn Salsa: Cut the grilled kernels off the cob and combine with chopped cilantro, diced red onions, mayonnaise, cotija cheese, Tajin seasoning, and a drizzle of canola oil. Mix well to create a vibrant corn salsa.
- Prepare Tortillas: Heat a skillet over medium heat. Place a flour tortilla in the skillet and sprinkle evenly with shredded jack cheese. Cook until the cheese melts and the tortilla crisps up slightly, then flip and cook the other side just briefly.
- Assemble Tacos: Fill each cheese-toasted tortilla with cubed grilled steak, a generous spoonful of corn salsa, and a drizzle of Elote sauce. Serve immediately and enjoy the perfect balance of smoky, creamy, and zesty flavors.
Notes
- Marinating overnight intensifies the flavor and tenderness of the steak.
- Use fresh lime juice for the best citrus flavor.
- Adjust hot sauce amounts according to your preferred spice level.
- Grilling the tortillas with cheese gives extra crunch and flavor but can be omitted if preferred softer tacos.
- For a gluten-free version, substitute corn tortillas for flour tortillas.
