Description
Grilled Skirt Steak and Elote Tacos combine juicy grilled steak, smoky-sweet charred corn, and classic Mexican toppings for a festive, flavor-packed meal perfect for weeknights or gatherings.
Ingredients
- 1 1/2 lbs skirt steak
- 4 ears fresh corn, husked
- 2 tbsp olive oil
- Salt and black pepper to taste
- Juice of 1 lime
- 8–10 corn tortillas
- 1/2 cup crumbled Cotija cheese
- 1/3 cup Mexican crema or sour cream
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges, for serving
Instructions
- Season skirt steak with salt, pepper, olive oil, and lime juice. Let marinate for 15–30 minutes (or up to 2 hours in the fridge).
- Brush corn with olive oil and a pinch of salt.
- Preheat grill to medium-high and clean/oil grates. Grill steak for 3–4 minutes per side (medium-rare), then rest under foil. Grill corn, turning occasionally, until charred (8–10 minutes).
- Slice steak thinly against the grain. Cut grilled corn kernels off the cob.
- Warm tortillas on the grill for 30 seconds per side until pliable.
- Assemble tacos with steak slices and corn. Top with Cotija, crema, chili powder, cilantro, and a squeeze of lime.
Notes
- Use flank steak or a stovetop grill pan if needed.
- Set up a taco bar for guests to build their own.
- Leftovers keep up to 3 days; freeze steak up to 3 months.
- Reheat steak quickly in a skillet or on grill; wrap tortillas in a towel to keep warm.
- Swap Cotija with queso fresco or feta if needed.
