Grilled Steak Elote Tacos is a simple, flavor-packed recipe that delivers bold taste with minimal effort. This dish combines fresh ingredients and an easy cooking method to create a satisfying meal that works for busy days or relaxed dinners. It’s balanced, quick to prepare, and consistently delicious.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 4 | Easy | American |
Why This Recipe Works
- Simple ingredients
- Great flavor
- Easy method
- Family-friendly
Ingredients
This recipe uses everyday ingredients that are easy to find and work well together for a balanced result.
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 2 teaspoons Dan-O’s seasoning (or your favorite steak seasoning)
- 4 corn tortillas
- 1 cup corn (fresh or grilled)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon chili powder (optional)
- Salt and pepper to taste
| Ingredient | Quantity | Notes |
|---|---|---|
| Flank steak or skirt steak | 1 lb | Use fresh or thawed properly |
| Olive oil | 1 tbsp | For cooking steak |
| Dan-O’s seasoning | 2 tsp | Or your favorite steak seasoning |
| Corn tortillas | 4 | For tacos |
| Corn | 1 cup | Fresh or grilled; frozen and thawed also works |
| Mayonnaise | 1/4 cup | Full fat recommended for creaminess |
| Sour cream | 1/4 cup | Full fat recommended for creaminess |
| Cotija cheese | 1/4 cup | Crumbled |
| Lime | 1 | Juiced |
| Fresh cilantro | 1 tbsp | Chopped |
| Chili powder | 1/4 tsp | Optional, for a touch of heat |
| Salt and pepper | To taste | Adjust based on preference |
Ingredient Notes and Substitutions
You can swap ingredients based on what you have. Use chicken breast strips, shrimp, or firm tofu as the main protein. For a healthier option, reduce mayonnaise and sour cream or use a lighter version. Gluten-free users should ensure their Dan-O’s seasoning and other condiments are certified gluten-free. Dairy-free users can skip the cotija cheese and use a dairy-free alternative for mayonnaise and sour cream if desired.
How to Make Grilled Steak Elote Tacos
- Preheat the Grill: Start by preheating your grill to medium-high heat. Getting it nice and hot will give you those perfect grill marks and flavor on your steak.
- Prepare the Steak: Rub the flank steak with olive oil and season it generously with Dan-O’s seasoning or your choice of steak seasoning. Let it sit for a few minutes to absorb the flavors while you make the corn mixture.
- Create the Corn Mixture: In a mixing bowl, combine the corn, mayonnaise, sour cream, crumbled cotija cheese, lime juice, chopped cilantro, and chili powder (if you decided to use it). Stir everything together until it’s well mixed and set it aside.
- Grill the Steak: Once your grill is hot, place the seasoned steak on it. Grill for about 4-5 minutes on each side for medium-rare or cook it longer if you prefer it more done. The key is to not overcook it!
- Let it Rest and Slice: Remove the steak from the grill and let it rest for about 5 minutes. This step is important as it keeps the juices in. After resting, slice the steak against the grain into thin strips.
- Warm the Tortillas: While the steak is resting, warm up the corn tortillas on the grill for about 30 seconds on each side. You want them soft and pliable for easy folding.
- Assemble the Tacos: Take a tortilla and place a few strips of grilled steak on it. Top with a generous amount of that delicious corn mixture you made earlier. Yum!
- Serve and Enjoy: Serve your tacos immediately with extra lime wedges on the side for some zesty kick. Enjoy your tasty grilled steak elote tacos! Perfect for sharing or enjoying all by yourself!
Pro Tips for Perfect Results
- Control cooking time carefully for the steak to avoid drying it out.
- Adjust seasoning to taste, especially the salt and pepper in the corn mixture.
- Use fresh ingredients like lime and cilantro for the brightest flavor.
- Grill the corn if possible for an extra layer of smoky flavor in your elote topping.
Common Mistakes to Avoid
- Overcooking the protein can make it dry. Cook just until done.
- Skipping seasoning layers leads to bland flavor. Taste as you go.
- Not letting the steak rest can result in juices running out when sliced, making it less tender.
Variations
- Add finely diced red onion or jalapeño to the corn mixture for extra texture and a spicy kick.
- Top with crumbled queso fresco or feta cheese if cotija is not available.
- Serve with your favorite salsa or a drizzle of crema.
Serving Suggestions
- Serve as a main dish with a side of black beans and rice.
- Enjoy as a lighter meal with a simple green salad tossed with a lime vinaigrette.
- These tacos are also great as an appetizer for a gathering.
Storage & Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 1–2 days | Store components separately in airtight containers. Reheat steak and corn mixture before assembling tacos. |
| Freezer | Not recommended for assembled tacos | Best to enjoy fresh. Steak can be frozen before cooking if raw. |
| Reheat | 5–10 minutes | Gently warm components on stovetop or in microwave. Tortillas can be crisped slightly in a dry pan or oven. |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | Approx. 380–420 per serving (2 tacos) |
| Protein | 25–30g |
| Carbohydrates | 25–30g |
| Fat | 15–20g |
Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes used.
FAQs
Can I make this ahead?
Yes, you can prepare the corn mixture and cook the steak a day in advance. Store them separately in the refrigerator. Reheat gently before assembling the tacos.
How do I store leftovers?
Place leftovers in airtight containers and refrigerate for up to 1–2 days. It’s best to store the components separately to maintain texture.
What kind of steak is best for this recipe?
Flank steak and skirt steak are excellent choices for grilling and tacos because they are flavorful and tender when cooked properly (medium-rare to medium) and sliced against the grain.
Final Thoughts
This recipe is reliable, quick, and adaptable to different tastes. It’s a great option for everyday cooking and delivers consistent results every time. The combination of grilled steak and creamy, zesty elote topping creates a memorable and delicious taco experience that’s sure to become a favorite.
PrintGrilled Steak Elote Tacos
Grilled Steak Elote Tacos deliver bold, vibrant flavors with minimal effort. This family-friendly recipe combines tender, seasoned steak with sweet and creamy elote (Mexican street corn) in warm corn tortillas for a satisfying, balanced meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
1 lb flank steak or skirt steak
1 tablespoon olive oil
2 teaspoons Dan-O’s seasoning (or your favorite steak seasoning)
4 corn tortillas
1 cup corn (fresh or grilled)
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cotija cheese, crumbled
1 lime, juiced
1 tablespoon fresh cilantro, chopped
1/4 teaspoon chili powder (optional)
Salt and pepper to taste
Instructions
Preheat a grill or grill pan over medium-high heat.
In a bowl, season the flank or skirt steak with salt, pepper, and Dan-O’s seasoning. Drizzle with olive oil and toss to coat.
Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes, then slice into thin strips.
In a separate bowl, combine corn, mayonnaise, sour cream, lime juice, cilantro, chili powder (if using), and salt and pepper to taste. Stir until well combined.
Warm the tortillas on the grill or in a dry skillet.
Fill each tortilla with grilled steak and elote corn. Top with crumbled cotija cheese.
Notes
For a vegetarian version, substitute steak with grilled tempeh or tofu.
Use frozen and thawed corn if fresh or grilled corn is unavailable.
Cotija cheese can be substituted with feta or grated mozzarella.