Sizzling Grilled Steak Tacos with Creamy Elote Corn and Zesty Salsa
Bold and vibrant, these steak tacos bring the heat with juicy grilled flank steak, creamy elote-style corn, and a zesty tomato-jalapeño salsa all tucked into warm tortillas with your favorite toppings.
Equipment
- Grill or Grill Pan
- Mixing Bowls
- Skillet
- Blender or Food Processor (for salsa)
Ingredients
Grilled Steak Marinade
- 1.5 lbs flank or skirt steak
- 1/4 cup olive oil
- 2 tbsp lime juice
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- to taste salt and black pepper
Creamy Elote Corn
- 2–3 ears fresh corn or 2 cups frozen corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup cotija cheese crumbled
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- to taste salt and pepper
Zesty Salsa
- 3 ripe tomatoes Roma preferred
- 1–2 jalapeños seeded if needed
- 2 cloves garlic
- 1/4 cup chopped onion
- 1/4 cup fresh cilantro
- 2 tbsp lime juice
- to taste salt
Taco Assembly
- 8 corn or flour tortillas
- optional toppings avocado slices, pickled red onions, queso fresco, lime wedges, shredded lettuce
Instructions
- In a bowl, combine olive oil, lime juice, garlic, soy sauce, cumin, paprika, chili powder, salt, and pepper. Add steak, cover, and marinate for 30 minutes or up to 8 hours.
- While steak marinates, prepare the salsa: Blend tomatoes, jalapeños, garlic, onion, cilantro, lime juice, and salt until desired consistency. Chill until ready to serve.
- For elote: Cook corn in a skillet until charred. In a bowl, mix with mayo, sour cream, cotija, lime juice, chili powder, garlic powder, salt, and pepper.
- Grill steak over high heat for 4–6 minutes per side (medium-rare). Let rest 5 minutes, then slice thinly against the grain.
- Warm tortillas. Assemble tacos with steak, creamy elote corn, salsa, and optional toppings. Serve with lime wedges.
Notes
Marinate steak ahead for deeper flavor. Use grilled corn for the elote for added char. Customize salsa heat with more or fewer jalapeños.