If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco and corn fiesta brings the best of popular Mexican street food to your next summer cookout.
Post sponsored by Oklahoma Joe’s.
The steak tacos are super simple to make but also deliver killer flavors that will leave your taste buds salsa dancing. The key to these tacos is marinating the steak as long as possible to maximize flavor and serving everything hot so the cheese is perfectly melty.
The other secret is using the Oklahoma Joe’s Judge Grill. This awesome workhorse makes the process clean and easy, ensuring you grill steak perfectly every time. It always nails that perfect blend of char and smoke, which is why I’m always raving about it.
Why You’ll Love Grilled Steak Elote Tacos
Now, you’ll love these Grilled Steak Elote Tacos because of all the flavorful components. Marinated and grilled steak with an incredible smoky flavor from the Oklahoma Joe’s Judge Grill complements the natural sweetness of the elote, Mexican street corn, and melted Jack cheese.
In the meantime, the marinated steak brings a depth of flavor that makes these tacos incredibly versatile. You can dress them up or down depending on your vibe. Whether you’re grilling for a family dinner or a summer BBQ, these tacos are definitely going to satisfy any hungry crowd.
Elote is a Spanish word meaning “corn cob”. I’m always playing around with the flavors of Mexican elote, which incorporates corn with some combination of mayo, chili powder, cheese and lime. I’ve added these flavors to make steak elote sliders and elote chorizo dogs. I’ve even made pulled pork elote tacos and elote style chicken wings. All were so freaking delicious and were fun new ways to enjoy all the flavors of elote. Make sure to give them a try!
Easy Steak Tacos Recipe Ingredients Round-Up
- Steak – Grab yourself a whole flap steak, which comes from the bottom sirloin and has a looser grain, making it slightly more tender. You’ll marinate the flap meat with some lime juice, cola (trust me on this), hot sauce, kosher salt, black pepper, garlic powder and a bit of canola oil.
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- Elote Sauce – For that creamy, tangy elote sauce, you’ll need mayonnaise, sour cream, hot sauce (for a bit of heat) and fresh lime juice.
- Grilled Corn – Pick up some fresh corn cobs. You’ll brush them with canola oil and grill them to perfection. Then, you’ll top them with fresh cilantro, diced red onions, mayonnaise, cotija cheese and a sprinkle of Tajin seasoning.
- Tacos – Make sure to get flour tortillas for best results and a good amount of shredded Jack cheese to bring everything together. Corn tortillas could also work, but they tend to be smaller and do not hold up as well.
How to Make Grilled Steak Elote Tacos
Steak
First, start by mixing all the marinade ingredients in a bowl. Place steak in a food-safe bag or bowl and pour in the marinade, making sure the steak is thoroughly coated. Seal it up and let it marinate in the fridge for at least 4 hours, although overnight is even better for maximum flavor.
When you’re ready to cook, get your grill up to a high heat (around 450 degrees F) for direct grilling. Take the steak out of the marinade, tossing the excess liquid. Grill the steak on the hot grill for about 4-5 minutes on each side, aiming for an internal temperature of 125 degrees F.
Once done, let the steak rest for 10 minutes. Slice steak against the grain and then into bite-sized cubes.
Corn & Elote
Preheat your grill to a medium-high temperature (around 375 degrees F) for direct cooking. Place corn on grill and then let it hang there for 6-8 minutes until the corn kernels are slightly charred. Remove the corn from the grill and cut the kernels off the cob using a sharp knife.
Finally, mix the grilled corn with the other ingredients for the corn mixture in a bowl. Separately, mix all the ingredients for the elote sauce in another small bowl.
Tacos
To begin assembling the tacos, preheat a cast iron skillet over medium heat. Place a tortilla in the skillet and then cook one side before flipping it. Sprinkle a handful of shredded cheese on top, and then fold the tortilla in half with the cheese inside.
Cook both sides until the tortilla is slightly crispy and the cheese is melted. Open the warm tortillas, add the sliced steak, corn salsa and then drizzle the elote sauce on top. Serve up and enjoy. Cheers!
If you’re looking for more taco recipe inspiration, you’ll without a doubt find it here: Tacos Al Pastor, Surf and Turf Smashburger Tacos, Chorizo Smash Tacos and Crispy Steak and Shrimp Tacos.
What to Serve with Grilled Steak Elote Tacos
These tacos pair wonderfully with a side of Mexican rice, refried beans or a fresh avocado salad. Consider serving a cold cerveza or a tangy margarita for a refreshing drink. And don’t forget the salsa and guacamole for some extra dipping action!
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What to Do with Leftover Elote Tacos
If you have leftovers, store the steak and elote mixture separately in airtight containers in the refrigerator. Reheat the steak and elote before assembling more tacos. Alternatively, you can use the leftover steak in a salad or as a topping for nachos, and the elote can be a tasty side dish on its own.
FAQs for Grilled Steak Elote Tacos
Cotija cheese is firmer and saltier, ideal for adding a strong, savory finish to dishes, while queso fresco is softer and milder, perfect for adding a fresh, creamy element.
Tajin seasoning is a popular Mexican spice blend that combines chili peppers, lime and sea salt. In general, it’s a versatile seasoning that adds a tangy, slightly spicy kick to a variety of dishes. Tajin is also commonly used to rim the glass of cocktails like micheladas and margaritas.
“Elote” is the Spanish word for “corn on the cob.” In Mexican cuisine, elote typically refers to Mexican corn, a popular street food. Grilled corn on the cob is slathered with a mixture of mayonnaise, sour cream, cheese (usually cotija), chili powder and lime juice and then often sprinkled with cilantro.
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Grilled Steak Elote Tacos
Ingredients
Steak:
- 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
Grilled Corn:
- 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
Steak:
- Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
- Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
- Preheat your fire to high heat (around 450 degrees F) for direct grilling.
- Pull your steaks out of the bag and discard any excess marinade.
- Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
- Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
Corn & Elote:
- Preheat your grill to medium high temperature (around 375 degrees F) for direct cooking.
- Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
- Pull off the grill and slice the corn off the cob.
- Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
- Finally, mix in a bowl all the ingredients for the Elote Sauce.
Tacos:
- Add a cast iron skillet over medium heat to preheat.
- Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
- Pull the tortilla off and open up. Add sliced steak, corn salsa and drizzle the elote sauce on top. Serve and enjoy!
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