Grilled Steak Elote Tacos – just saying those words makes my mouth water and takes me back to a bustling street corner in Mexico City, where I first discovered the magic of elote paired with perfectly grilled meat. As someone who’s spent years chasing flavors around the world and bringing them back to home kitchens, I can tell you that this recipe solves the age-old problem of boring weeknight dinners.
You know that feeling when you’re staring into your fridge, wondering how to turn ordinary ingredients into something extraordinary? This is your answer. These grilled steak elote tacos combine the smoky char of perfectly marinated flap steak with the creamy, tangy joy of Mexican street corn – all wrapped up in a crispy, cheese-filled tortilla that’s pure comfort food magic.
After 15 years of cooking professionally and exploring kitchens from Bangkok to Buenos Aires, I’ve learned that the best recipes aren’t just about technique – they’re about creating moments. And trust me, when you serve these tacos, you’re not just feeding people; you’re creating a memory.
Today, I’ll walk you through everything: choosing the right cut of steak, mastering that cola-lime marinade (yes, cola!), grilling corn to perfection, and assembling these beauties. Plus, I’ll share my pro tips for getting that perfect char without overcooking, and answer all those burning questions you might have.
Why This Grilled Steak Elote Tacos Recipe Works
This isn’t just another taco recipe – it’s a carefully crafted fusion that hits every flavor note you crave. Here’s what makes these grilled steak elote tacos absolutely irresistible:
• Uses affordable, accessible flap steak – This underrated cut becomes incredibly tender with the right marinade and delivers massive flavor without breaking the bank • 15-minute marinade magic – The cola-lime combo breaks down tough fibers while infusing smoky-sweet notes that complement the beef beautifully • One-pan corn perfection – Grilling the corn directly gives you that essential char and smokiness that makes elote so addictive • Crispy cheese-filled tortillas – We’re essentially making quesadilla-tacos, creating the perfect vessel that won’t fall apart • Perfect for any occasion – Whether it’s a casual Tuesday dinner or weekend entertaining, these tacos scale beautifully and always impress
Choosing the Right Meat for Grilled Steak Elote Tacos
Getting the meat right is crucial for these grilled steak elote tacos, and I’m here to guide you through every decision.
Best Cuts for This Grilled Steak Elote Tacos Recipe
Flap steak is your star player here. Also called sirloin tip or sometimes “fajita meat,” flap steak has the perfect balance of flavor and tenderness when treated right. It’s got enough marbling to stay juicy but isn’t so tender that it falls apart when cubed. The grain structure is ideal for our cola marinade to work its magic.
Why flap steak works so well: The loose grain structure absorbs marinades beautifully, and when sliced against the grain, it becomes incredibly tender. Plus, it’s typically half the price of ribeye or strip steak.
Buying Tips for Your Grilled Steak Elote Tacos
When shopping for your steak, look for pieces that are bright red with good marbling – those white fat streaks are flavor gold. The meat should feel firm to the touch, not squishy. Ask your butcher to trim any excess silver skin, or do it yourself with a sharp knife.
Pro tip: If you see “carne asada” meat at your grocery store, that’s often flap steak pre-cut for Mexican cooking – perfect for our needs!
Substitutions for Grilled Steak Elote Tacos
No flap steak? No problem. Skirt steak works beautifully and actually cooks faster due to its thinness. Flat iron steak is another excellent choice – it’s incredibly tender and takes marinades well. In a pinch, you can use sirloin steak, though it may need a longer marinating time.
Ingredients & Prep for Grilled Steak Elote Tacos
Let’s break down everything you need to create these show-stopping grilled steak elote tacos.
Meat Prep Essentials for Grilled Steak Elote Tacos
Start with proper trimming: Remove any large pieces of fat or silver skin from your flap steak. Don’t go overboard – some fat equals flavor. Pat the meat completely dry with paper towels before marinating. This step is crucial because wet meat won’t sear properly.
Room temperature rule: Pull your steak out of the fridge 30 minutes before grilling. Cold meat hitting a hot grill creates uneven cooking.
Marinades for Perfect Grilled Steak Elote Tacos
This cola-lime marinade is pure genius. The acids from the lime juice and cola work to break down tough fibers, while the sugars in the cola create an incredible caramelized crust when grilled. Mix your marinade ingredients thoroughly – that’s 2 juiced limes, 1 cup cola, 2 tablespoons hot sauce, 1.5 tablespoons each of kosher salt and black pepper, plus 1 tablespoon garlic powder.
Marinating time: Minimum 4 hours, but overnight is ideal. The longer marination allows the flavors to penetrate deeper and the acids to work their tenderizing magic.
Pantry Staples for Grilled Steak Elote Tacos
Beyond the marinade, you’ll need canola oil for grilling (high smoke point is key), mayonnaise and sour cream for the elote sauce, cotija cheese (the Mexican “parmesan”), Tajin seasoning (that perfect chili-lime blend), and fresh cilantro. Don’t skip the cilantro – it adds that fresh, bright note that balances the rich, smoky flavors.
Step-by-Step Cooking Instructions for Grilled Steak Elote Tacos
Let me walk you through creating these incredible grilled steak elote tacos from start to finish.
Pre-Cooking Prep for Grilled Steak Elote Tacos
Steak preparation: Remove your marinated steak from the bag and let any excess marinade drip off. Don’t pat it completely dry – you want some of that flavorful coating to remain. Let the steak come to room temperature while your grill heats up.
Grill setup: Preheat your grill to high heat (around 450°F). Clean your grates thoroughly and oil them lightly to prevent sticking. Having a hot, clean grill is essential for proper searing.
Cooking Method for Perfect Grilled Steak Elote Tacos
Grilling the steak: Place your steak on the hottest part of the grill. Cook for 4-5 minutes per side without moving it – we want those beautiful grill marks and caramelization. You’re aiming for an internal temperature of 125°F for medium-rare.
Grilling the corn: Reduce heat to medium-high (375°F). Grill corn for 6-8 minutes, turning occasionally, until you see nice char marks and the kernels are tender. The slight char is what gives elote its signature smoky flavor.
Doneness Check for Grilled Steak Elote Tacos
Temperature is everything: Use a meat thermometer for accuracy. 125°F gives you perfect medium-rare – the steak will continue cooking slightly as it rests. If you prefer medium, go for 135°F, but don’t push beyond 140°F or you’ll lose that tender texture.
Resting Your Grilled Steak Elote Tacos Meat
The crucial rest: Let your steak rest for 10 full minutes after grilling. This allows the juices to redistribute throughout the meat. Cover loosely with foil to keep it warm. After resting, slice against the grain, then cut into bite-sized cubes.
Pro Tips for Perfect Grilled Steak Elote Tacos
These insider secrets will take your grilled steak elote tacos from good to absolutely unforgettable.
Avoiding Tough, Dry Meat in Grilled Steak Elote Tacos
Don’t overcrowd your grill – give each piece of meat space to sear properly. If you’re doubling the recipe, cook in batches. Never press down on the meat while it’s cooking – you’ll squeeze out all those precious juices.
Baste with purpose: In the last minute of cooking, brush with some reserved marinade (that was never in contact with raw meat) for extra flavor and moisture.
Tool Recommendations for Grilled Steak Elote Tacos
Essential tools: A good instant-read thermometer is non-negotiable for perfect doneness. A cast-iron skillet is perfect for getting those tortillas crispy. Long-handled tongs prevent burns while flipping meat and corn.
Pro upgrade: If you’re serious about grilling, consider a grill basket for the corn – it makes turning much easier and prevents any kernels from falling through the grates.
Storage & Reheating Your Grilled Steak Elote Tacos
Storing leftovers: Keep all components separate in the fridge. The steak stays good for 3-4 days, corn mixture for 2-3 days. Reheating: Warm the steak gently in a skillet over medium heat – don’t overcook it. The corn mixture is delicious cold or at room temperature.
Flavor Variations for Grilled Steak Elote Tacos
Let’s explore how to make these grilled steak elote tacos your own with exciting flavor twists.
Spicy Twist on Grilled Steak Elote Tacos
Heat lovers, this one’s for you: Add diced jalapeños to your corn mixture, or kick up the elote sauce with a tablespoon of sriracha or adobo sauce from chipotle peppers. For the truly brave, add a pinch of ghost pepper powder to the steak marinade.
Keto/Paleo Grilled Steak Elote Tacos
Low-carb adaptation: Skip the tortillas and serve over cauliflower rice or lettuce cups. Replace the cola in the marinade with sugar-free cola or extra lime juice and beef broth. The elote sauce is naturally keto-friendly!
Global Flavors for Grilled Steak Elote Tacos
Korean fusion: Add gochujang to your marinade and top with kimchi. Mediterranean twist: Use Greek yogurt instead of sour cream in the elote sauce and add fresh oregano. Indian-inspired: Mix curry powder into the steak seasoning and top with pickled onions.
| Variation | Marinade Change | Topping Addition | Flavor Profile |
|---|---|---|---|
| Korean Fusion | Add 2 tbsp gochujang | Kimchi, sesame seeds | Sweet-spicy-fermented |
| Mediterranean | Add oregano, lemon zest | Greek yogurt, olives | Bright-herbaceous |
| Indian-Inspired | Add curry powder, garam masala | Pickled onions, cilantro | Warm-spiced |
| Smoky Chipotle | Add chipotle peppers in adobo | Avocado, lime | Smoky-creamy |
Serving Suggestions for Grilled Steak Elote Tacos
These grilled steak elote tacos are stars on their own, but the right accompaniments make them shine even brighter.
Perfect sides: Serve with Mexican street corn salad, black bean and avocado salad, or simple cilantro-lime rice. For something lighter, try a crisp jicama slaw or grilled nopales (cactus paddles).
Beverage pairings: These rich, smoky tacos pair beautifully with a cold Mexican lager like Dos Equis or Modelo. For wine lovers, try a bold Tempranillo or Malbec. Non-alcoholic options include agua fresca or Mexican Coke.
Party presentation: Set up a taco bar with all the components separated, letting guests build their own. Include extra limes, hot sauce, and maybe some pickled jalapeños for those who want more heat.
FAQs About Grilled Steak Elote Tacos
Can I use frozen steak for grilled steak elote tacos? Yes, but thaw it completely first. Pat it extra dry and add an additional hour to your marinating time. Never grill from frozen – you’ll get uneven cooking.
How do I fix overcooked steak in my grilled steak elote tacos? If your steak is overcooked, slice it very thin against the grain and toss with a bit of the elote sauce to add moisture. Next time, invest in a good meat thermometer!
Are grilled steak elote tacos safe for pregnant women? Yes, as long as the steak reaches a safe internal temperature of 145°F and you use pasteurized dairy products. When in doubt, consult your healthcare provider.
Can I make grilled steak elote tacos ahead of time? Absolutely! Marinate the steak up to 24 hours ahead. You can grill the steak and corn earlier in the day, then reheat gently when ready to serve.
What if I don’t have a grill for my grilled steak elote tacos? Use a cast-iron skillet or grill pan over high heat. You can also broil the steak in your oven – just watch it carefully to prevent overcooking.
Conclusion
There’s something magical about the moment when you bite into these grilled steak elote tacos – the smoky char of the perfectly marinated steak, the creamy-tangy elote sauce, the sweet pop of corn kernels, all wrapped in that crispy, cheese-filled tortilla. It’s not just dinner; it’s an experience that brings people together around the table.
Fire up your grill and try this tonight! I promise you, once you master this recipe, it’ll become your go-to for impressing friends, satisfying family, or just treating yourself to something special on a weeknight.
Join the thousands of home cooks who’ve already fallen in love with these grilled steak elote tacos – share your creations on social media and tag @foodfansy. I love seeing your variations and hearing your stories!
Ready for your next culinary adventure? Try our Smoky Chipotle Chicken Quesadillas or dive into our Ultimate Guide to Mexican Street Corn for more flavor-packed inspiration.
If you enjoyed this recipe, be sure to share it with your friends or save it for later!
I’d love to see your unique twist—feel free to post your photos on Pinterest!
Happy cooking, and remember – the best meals are the ones shared with love.
– Emeli Founder & Chef at foodfansy.com
Print
Grilled Steak Elote Tacos: Ultimate 15-Minute Marinade Recipe
- Total Time: 1hr 30 mins
Description
For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
Ingredients
- 1 Whole Flap Steak
- 2 medium Limes juiced
- 1 cup Cola
- 2 tbsp Hot Sauce
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Elote Sauce:
- 2.5 tbsp Mayonnaise
- 1.5 tbsp Sour Cream
- 1 tsp Hot Sauce
- 2 medium Limes juiced
Grilled Corn:
- 3-4 Corn on the Cob
- 2 tbsp Chopped Cilantro
- 2 tbsp Diced Red Onions
- 1.5 tbsp Mayonnaise
- 1.5 tbsp Cotija Cheese
- 1.5 tsp Tajin Seasoning
- Canola Oil as needed
Tacos:
- Flour Tortillas
- 2 cups Jack Cheese shredded
Instructions
Steak:
- Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
- Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
- Preheat your fire to high heat (around 450 degrees F) for direct grilling.
- Pull your steaks out of the bag and discard any excess marinade.
- Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
- Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
Corn & Elote:
- Preheat your grill to medium high temperature (around 375 degrees F) for direct cooking.
- Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
- Pull off the grill and slice the corn off the cob.
- Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
- Finally, mix in a bowl all the ingredients for the Elote Sauce.
Tacos:
- Add a cast iron skillet over medium heat to preheat.
- Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
- Pull the tortilla off and open up. Add sliced steak, corn salsa and drizzle the elote sauce on top. Serve and enjoy!
- Prep Time: 30mins
- Cook Time: 1 HOUR
- Category: Dinner
- Cuisine: American;Mexican
Nutrition
- Serving Size: 4 people
- Calories: 526kcal
- Sugar: 12g
- Sodium: 3363mg
- Fat: 9g
- Saturated Fat: 15g
- Trans Fat: 0.03g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 98mg
Keywords: Grilled Steak Elote Tacos