Description
These Grilled Steak Elote Tacos feature marinated, juicy flap steak grilled to perfection, paired with charred corn elote salsa, creamy spicy sauce, and melted cheese in a crispy flour tortilla. Perfect for a flavorful Mexican-inspired meal that combines smoky, tangy, and spicy elements in every bite.
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
- Canola Oil, as needed
Assembly
- 1.5 tbsp Mayonnaise
- 1.5 tbsp Cotija Cheese
- 1.5 tsp Tajin Seasoning
- Flour Tortillas
- 2 cups Jack Cheese, shredded
Instructions
- Prepare the Steak Marinade: In a bowl, combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a bit of canola oil. Mix thoroughly to create a flavorful marinade.
- Marinate the Steak: Place the whole flap steak in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate the meat.
- Grill the Steak: Heat your grill to high. Remove steak from marinade and grill approximately 4-5 minutes per side, depending on thickness and desired doneness. Once cooked, let the steak rest for a few minutes, then slice into cubes.
- Grill the Corn: Grill the corn on the cob until cooked through and slightly charred, turning frequently to evenly char the kernels.
- Prepare Corn Salsa and Elote Sauce: Cut the grilled corn kernels off the cob. In a bowl, mix the corn with chopped cilantro and diced red onions. Separately, whisk together mayonnaise, sour cream, hot sauce, and lime juice to create the creamy Elote sauce.
- Cook the Tortillas and Melt Cheese: Heat the flour tortillas on a pan or griddle. Sprinkle shredded jack cheese on tortillas and cook until the cheese is melted and tortillas are crispy.
- Assemble the Tacos: Spread a thin layer of mayonnaise on the cheesy tortillas, then add the cubed grilled steak. Top with the corn salsa and drizzle liberally with the Elote sauce. Sprinkle cotija cheese and Tajin seasoning over the tacos for extra flavor.
Notes
- For best results, marinate the steak overnight to maximize flavor and tenderness.
- If you don’t have a grill, you can use a grill pan or broil the steak and corn in the oven.
- Adjust the hot sauce quantities in both the marinade and Elote sauce according to your spice preference.
- Use fresh tortillas for the crispiest result or warm store-bought ones with cheese melted on top.
- Serve immediately to enjoy the tacos at their best texture and flavor.
