Grilled Skirt Steak and Elote Tacos
"Enjoy the perfect summer evening with these delicious tacos featuring grilled skirt steak and crowned with flavorful Mexican street corn. It’s a delightful combination that makes for a simple yet satisfying dinner!"
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Ingredients
- 2 medium ears corn
- 1/2 lime
- 1/4 teaspoon kosher salt
- 1 pound skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 8 corn tortillas
- 1/2 cup finely crumbled Cotija
- 1 lime
- 2 tablespoons chopped cilantro
- 1/2 teaspoon ancho chili powder
- 2 tablespoons light mayonnaise
Instructions
- 1
Generously sprinkle salt and cumin on both sides of the steaks to enhance their flavor.
- 2
Preheat the grill to a medium-high setting. Once it reaches the right temperature, clean the grill grates and apply a light coating of oil. Grill the corn, turning it occasionally, until it develops a slight char, which should take around 10 minutes.
- 3
After grilling, move the corn to a cutting board. Once it has cooled enough to handle, carefully remove the kernels from the cob and transfer them to a medium-sized bowl. Combine the corn with mayonnaise, chopped cilantro, chili powder, lime juice, and a pinch of salt. Mix well and set this aside.
- 4
Raise the grill's temperature to high. Place the seasoned steaks on the grill and cook for approximately 1 ½ to 2 minutes per side for medium rare, or longer if you prefer a different doneness.
- 5
After grilling, allow the steaks to rest on a cutting board. Meanwhile, grill the tortillas until their edges are nicely charred, which should take about 30 to 60 seconds per side.
- 6
Slice the steak thinly against the grain and arrange the slices on top of the tortillas. Add the elote mixture, sprinkle with cheese, garnish with cilantro, and serve alongside lime wedges.