Description
These Grilled Steak Tacos with Corn Elote are a delicious and satisfying meal perfect for a casual dinner with friends or a festive weekend gathering. Tender grilled steak paired with flavorful elote (Mexican street corn) and fresh toppings, all wrapped in warm tortillas, create a mouthwatering fusion of flavors.
Ingredients
Units
Scale
Steak:
- 800 g steak flap, flank or skirt
- olive oil
- BBQ rub
Elote:
- 4 ears corn
- 1 large jalapeno
- 1 spring onion
- 1 handful coriander
- 80 g sour cream
- 30 g mayonnaise
- 1 pinch salt
- 40 g cotija cheese or crumbled feta
- 2 tbsp lime
Other:
- coriander
- 12 tortillas
- red cabbage – thinly sliced
Instructions
- Prep the Steak: Drizzle the steak in oil and rub in your favourite BBQ rub.
- Prepare the Elote: Finely dice the jalapeno, chop the spring onion and coriander. Char the corn on the BBQ, remove from ear and mix with all the elote ingredients.
- Cook the Steak: Cook your steak for approx. 2 minutes per side or until internal temperature reads 48-52°C for medium rare. Rest your steak for 3-5 mins and char your tortillas.
- Assemble Tacos: Serve the tacos with red cabbage, elote, and slices of steak on top. Squeeze lime juice and garnish with coriander.
Notes
- ALWAYS rest your meat before cutting into it – this allows the juices to redistribute, leaving you with perfectly cooked and juicy meat.
- Rest your meat on a wire rack – this allows air to circulate.
- Corn elote can be made in advance if serving for a party and will keep for 2-3 days in the fridge.
- Cotija cheese is the classic cheese for elote but feta also works if you can’t get any.
Nutrition
- Serving Size: 1 serving
- Calories: 786kcal
- Sugar: 4g
- Sodium: 831mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.1g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 137mg
