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Grilled Steak Elote Tacos

Grilled steak elote tacos with juicy flank steak and creamy street-corn topping. Grill the steak, mix grilled corn into a mayo-sour cream elote, then pile it into warm tortillas with lime and cilantro.
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Prep Time 25 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Elote topping
  • 3 cup corn kernels grilled
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
Taco assembly
  • corn tortillas for warming
  • cilantro chopped
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the steak
  1. In a bowl, combine flank steak with lime juice, olive oil, garlic cloves, cumin, salt, and black pepper. Cover and refrigerate at 40°F/4°C for 30 minutes, turning once so the surface stays coated.
Grill and slice the steak
  1. Preheat a cast iron skillet over high heat until hot. Grill the flank steak for 4-5 minutes per side, until you see browned grill marks and juices start to pool at the surface.
  2. Transfer the steak to a plate and let it rest at room temperature for 5 minutes. Slice against the grain so the pieces look tender and slightly glossy.
Make the elote
  1. In a bowl, mix grilled corn kernels with mayonnaise, sour cream, cotija cheese, lime juice, and chili powder. Stir until the corn is evenly coated and the mixture looks creamy with flecks of cheese.
Assemble the tacos
  1. Warm corn tortillas in a dry skillet over medium heat for 20-30 seconds per side. Look for soft, lightly blistered spots so they fold without cracking.
  2. Fill each tortilla with sliced flank steak and spoon on the elote mixture. Serve with cilantro and lime wedges, aiming for visible grilled steak and a creamy corn topping.

Notes

Pro tip: slice the steak against the grain right after resting so every bite stays tender. Refrigerate leftovers in an airtight container up to 3 days; rewarm steak gently and stir elote to refresh the texture. Freezing is not recommended for the creamy corn topping. For a lighter option, use Greek yogurt in place of sour cream for a similar tang.