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
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, 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.
