Grilled Elote Steak Tacos (Printable Version)
Juicy grilled steak meets charred corn and fresh toppings in vibrant tacos with a tangy cilantro sauce.
# Everything You’ll Need:
→ Steak
01 -
2 ribeye steaks, approximately 8 oz each
→ Corn
02 -
4 ears of corn, husked
→ Sauce
03 -
2 tablespoons mayonnaise
04 -
2 tablespoons sour cream
05 -
1/4 cup fresh cilantro, chopped
06 -
Juice and zest of 1 lime
→ Toppings
07 -
1/2 cup cotija cheese, crumbled
→ Base
08 -
8 small flour or corn tortillas
→ Seasoning
09 -
Salt and freshly ground black pepper, to taste
# Steps to Cook:
01 -
Preheat the grill to medium-high heat and clean the grates thoroughly to prevent sticking.
02 -
Generously season ribeye steaks with salt and black pepper. Let stand at room temperature for 15 minutes.
03 -
Place husked ears of corn on the grill and cook for 10 to 15 minutes, turning occasionally until tender and slightly charred.
04 -
Grill ribeye steaks for 4 to 6 minutes per side to achieve medium-rare doneness. Remove from heat and allow to rest for 5 minutes before thinly slicing.
05 -
In a bowl, combine mayonnaise, sour cream, chopped cilantro, lime juice, and lime zest. Mix until smooth and creamy.
06 -
Warm tortillas briefly on the grill. Layer sliced steak, grilled corn kernels, and cotija cheese on each tortilla. Drizzle with the cilantro lime sauce before serving.
# Extra Suggestions:
01 -
Allowing the steaks to rest post-grilling ensures juiciness and optimal flavor.