Description
Grilled Elote Steak Tacos combine juicy, perfectly seared steak with smoky-sweet Mexican street corn, crisp red cabbage, and fresh herbs. Served on warm tortillas, this vibrant taco recipe is perfect for dinner, lunch, or a festive gathering.
Ingredients
800 g steak flap, flank, or skirt
Olive oil
BBQ rub
Elote:
4 ears corn
1 large jalapeno, finely diced
1 spring onion, chopped
1 handful coriander, chopped
80 g sour cream
30 g mayonnaise
1 pinch salt
40 g cotija cheese or crumbled feta
2 tbsp lime juice
Other:
Coriander, for garnish
12 tortillas
Red cabbage, thinly sliced
Instructions
1. Drizzle steak with olive oil and rub in BBQ seasoning.
2. Finely dice jalapeno, chop spring onion and coriander.
3. Char corn on BBQ, remove kernels, and mix with jalapeno, spring onion, coriander, sour cream, mayonnaise, salt, cheese, and lime juice to make elote.
4. Cook steak over BBQ for about 2 minutes per side, or until internal temp is 48–52°C for medium rare.
5. Rest steak 3–5 minutes on a wire rack.
6. Char tortillas on BBQ.
7. Assemble tacos with red cabbage, elote, and sliced steak. Garnish with coriander and a squeeze of lime.
Notes
Rest meat before slicing to retain juices.
Rest steak on a wire rack for best airflow.
Elote can be made ahead and stored in fridge for 2–3 days.
Cotija is traditional, but feta works as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American, Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 3144
- Sugar: 18 g
- Sodium: 3323 mg
- Fat: 180 g
- Saturated Fat: 72 g
- Unsaturated Fat: 97 g
- Trans Fat: 0.1 g
- Carbohydrates: 186 g
- Fiber: 14 g
- Protein: 193 g
- Cholesterol: 548 mg