If you are craving a burst of smoky, tangy, and utterly delicious flavors wrapped in a warm tortilla, this Grilled Steak Elote Tacos Recipe is your new best friend. These tacos bring together tender, juicy flap steak marinated with a zesty kick, perfectly charred corn that’s sweet and smoky, and a creamy, spicy elote-inspired sauce that will have your taste buds singing. It’s a vibrant, festive dish that transforms simple ingredients into an unforgettable meal, ideal for a casual dinner or a lively weekend gathering.
Ingredients You’ll Need
Gathering the ingredients for this dish is surprisingly simple, yet each one plays a crucial role in creating layers of flavor and texture. From the bold marinade that infuses the steak with tangy heat, to the sweet, smoky corn that brings freshness and crunch, every element adds to the magic of this Grilled Steak Elote Tacos Recipe.
- Whole Flap Steak: The hero of the dish, providing rich, juicy beef that soaks up all the marinade flavors perfectly.
- Limes, juiced: Provide acidity and brightness, both in the marinade and the elote sauce, to balance richness.
- Cola: Adds a subtle sweetness and helps tenderize the meat during marination.
- Hot Sauce: Gives a spicy kick that wakes up every bite.
- Kosher Salt & Black Pepper: Essential seasonings that enhance the natural flavors of the steak and corn.
- Garlic Powder: Adds depth and a subtle aromatic note.
- Canola Oil: Helps with grilling and keeps the steak and tortillas from sticking.
- Mayonnaise: Forms the creamy base of the elote sauce.
- Sour Cream: Adds tanginess and smooth texture to the sauce.
- Corn on the Cob: Grilled to achieve sweetness and char, it’s the star of the elote topping.
- Chopped Cilantro: Brings freshness and a burst of herbal brightness.
- Diced Red Onions: Add a sharp crunch and color contrast.
- Cotija Cheese: Crumbly Mexican cheese that brings a salty, creamy bite to the tacos.
- Tajin Seasoning: Provides a tangy, mildly spicy touch to the grilled corn.
- Flour Tortillas: Soft, warm wraps that hold everything together and get crispy with cheese.
- Jack Cheese, shredded: Melts beautifully to give your tortillas that irresistible crispy texture.
How to Make Grilled Steak Elote Tacos Recipe
Step 1: Marinate and Grill the Steak
Start by combining limes juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a bowl to create the ultimate marinade. This mixture infuses the steak with a deep, sweet and tangy joy that’s unmatched. Let your flap steak soak it all up for at least four hours or, even better, overnight. When it’s time to cook, grill the steak over high heat for 4 to 5 minutes on each side to lock in juices and get that beautiful char. Once off the grill, allow the steak to rest so the juices redistribute, then slice it into satisfyingly bite-sized cubes perfect for tacos.
Step 2: Prepare the Grilled Corn and Elote Sauce
While the steak is resting, it’s time to crank up the flavor by grilling the corn on the cob until it’s tender and charmingly charred. This grilling step adds a smoky sweetness that’s essential for the authentic elote experience. Once grilled, cut the kernels off and mix them with chopped cilantro, diced red onions, and a touch of canola oil to create a fresh corn salsa. Then blend mayo, sour cream, more lime juice, a bit of hot sauce, and cotija cheese to make a creamy, spicy elote sauce that perfectly complements the warmth of the steak and corn.
Step 3: Get the Tortillas Crispy and Assemble Tacos
Heat your flour tortillas by placing them in a skillet with shredded jack cheese over medium heat. Cook until the cheese melts and the tortilla crisps up slightly, adding a delightful crunch and gooey texture in every bite. Then, pile on the succulent steak cubes and spoon generous amounts of the corn salsa on top. Finish with a drizzle of that irresistible elote sauce, and your Grilled Steak Elote Tacos Recipe is ready to inspire big smiles at the table.
How to Serve Grilled Steak Elote Tacos Recipe
Garnishes
Enhance your tacos’ flavor and presentation with some fresh garnishes. A sprinkle of extra chopped cilantro will add a fresh herbal note, while additional crumbled cotija cheese brings salty richness. If you like more heat, a few more drops of hot sauce or a pinch of extra Tajin seasoning on top will give your tacos an exciting zing that guests won’t forget.
Side Dishes
Pair these tacos with light and refreshing sides to keep your meal balanced. A crisp cabbage slaw with lime and cilantro is a classic choice that adds crunch and brightness. Charred street-style corn or a simple avocado salad can also complement the smoky richness of the steak and elote toppings perfectly.
Creative Ways to Present
For gatherings, consider serving the tacos family-style with all components laid out buffet-style—warm tortillas, sliced steak, corn salsa, elote sauce, and garnishes—so everyone can build their perfect taco. Wrap your assembled tacos in vibrant banana leaves for a dramatic presentation or serve alongside a cooling cucumber lime agua fresca to take the experience up a notch.
Make Ahead and Storage
Storing Leftovers
Leftover steak and corn salsa can be stored separately in airtight containers in the refrigerator for up to three days. Keeping components separate preserves texture and flavor, so tortillas don’t become soggy and the steak stays tender.
Freezing
While the steak and corn salsa are best enjoyed fresh or refrigerated, you can freeze the cooked steak cubes in a single layer on a baking sheet before transferring to a freezer bag. This helps them keep their texture for up to two months. Freeze the tortillas or elote sauce separately if needed, but fresh preparation yields the best results.
Reheating
Reheat steak cubes gently in a skillet over medium-low heat to keep them moist and tender. Warm tortillas in a dry skillet or wrapped in foil in the oven until just heated through. Avoid microwaving the elote sauce; instead, give it a quick stir and let it come to room temperature before serving again.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flap steak is ideal for its flavor and texture, flank steak or skirt steak are excellent alternatives that also absorb marinade well and grill beautifully.
Is it necessary to marinate the steak overnight?
Marinating for at least four hours is great, but overnight marination maximizes flavor and tenderness. If you’re short on time, even a couple of hours will add delicious taste.
Can I make this recipe gluten-free?
Yes! Simply substitute the flour tortillas for corn tortillas, which are naturally gluten-free, without sacrificing any of the deliciousness.
What’s the best way to get a smoky flavor without a grill?
If you don’t have access to a grill, use a grill pan or broil the steak and corn in the oven, watching closely to get nice char marks and smoky-tasting caramelization.
Can I prepare the elote sauce ahead of time?
Definitely! The elote sauce can be made a day in advance and refrigerated. Just give it a quick stir before serving to bring back its creamy consistency.
Final Thoughts
This Grilled Steak Elote Tacos Recipe is truly a celebration on a plate—it’s full of vibrant colors, smoky, tangy, and creamy flavors all wrapped into one satisfying bite. Whether you’re cooking for a casual weeknight dinner or a festive get-together, these tacos never fail to impress and make you feel like you’re enjoying homemade street food in the heart of Mexico. Give it a try, and prepare to fall in love with this fantastic flavor combo!
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Grilled Steak Elote Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes (plus 4+ hours marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Steak Elote Tacos bring together juicy, marinated flap steak grilled to perfection and topped with charred corn salsa and a creamy, tangy Elote sauce. Wrapped inside crispy cheese-toasted flour tortillas, these tacos are bursting with smoky, savory, and fresh flavors—a perfect fusion of classic Mexican street food with hearty steak.
Ingredients
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, grilled and kernels removed
- 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
- Prepare the Marinade and Marinate Steak: In a bowl, combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and canola oil to create the marinade. Thoroughly mix and place the flap steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to maximize flavor absorption.
- Grill the Steak: Preheat the grill to high heat. Remove the steak from the marinade and grill each side for 4-5 minutes until it reaches your desired level of doneness. Once cooked, remove from the grill and let it rest for 5-10 minutes. Then, slice the steak into bite-sized cubes for the tacos.
- Grill and Prepare Corn Salsa: Grill the corn cobs until tender and slightly charred. When cool enough to handle, cut the kernels off the cob. In a bowl, mix the grilled corn kernels with chopped cilantro, diced red onions, mayonnaise, cotija cheese, tajin seasoning, and a small amount of canola oil to create a flavorful corn salsa.
- Make the Elote Sauce: In a separate small bowl, whisk together mayonnaise, sour cream, hot sauce, and lime juice to form a creamy, tangy sauce that will add richness to the tacos.
- Prepare the Tortillas: Heat a skillet or griddle on medium heat. Place a flour tortilla in the skillet, sprinkle evenly with shredded jack cheese, and cook until the cheese melts and the tortilla becomes crispy and golden. Flip carefully to toast both sides if desired.
- Assemble the Tacos: On each crispy tortilla, place a generous amount of the sliced steak, top with the corn salsa, and drizzle with the prepared Elote sauce. Serve immediately while warm and enjoy.
Notes
- Marinating the steak overnight intensifies flavor and tenderizes the meat.
- If you don’t have access to a grill, a grill pan or broiler can be used instead.
- Adjust the amount of hot sauce in the marinade and Elote sauce to suit your preferred spice level.
- Flour tortillas can be substituted with corn tortillas for a more traditional taco.
- For an extra smoky flavor, consider adding a bit of smoked paprika to the corn salsa.
