Grilled Steak Tacos with Elotes-Style Corn Salsa
If there’s one recipe I make over and over again during barbecue season, it’s tacos. I love experimenting with different fillings, and I have to say, these grilled steak tacos are the absolute best. The corn salsa totally steals the show—I could practically eat it by the spoonful!
I love serving these when we have guests over because everyone can fill their tacos however they like. They’re colorful, delicious, and easy to make. I recommend doubling the salsa recipe because you’ll want to eat it right out of the bowl!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 10 minutes
Good to know
- Ribeye is my favorite cut of meat for this recipe because it stays tender and juicy on the grill. However, you could also use strip loin, flank steak, or ribeye.
- Heat the tortillas on the grill or in a skillet for a few seconds before serving. They’ll be much more pliable and tastier.
Frequently asked questions
I prefer to serve it medium-rare to keep it tender and juicy, but you can adjust the cooking time to suit your taste.
Yes, you can prepare it a few hours in advance and store it in the fridge. This will allow the flavours to develop properly.
Add more chilli flakes to the ribs, or serve the tacos with fresh jalapeño slices and your favourite hot sauce.
They’re delicious served with tortillas, chips, guacamole, lime rice and a green salad — or even a nice, cold margarita! The perfect summer dinner.
Ingredients
Corn Salsa
- Kernels from 3 cooked ears of corn
- 1/4 cup (10 g) chopped fresh coriander
- 1/4 cup (35 g) finely chopped red onion
- 1 small clove garlic, minced
- 1/3 cup (70 g) light or regular mayonnaise
- Zest of 1 lime, well washed
- 2 tablespoons (30 ml) lime juice
- 1/4 teaspoon (1.25 ml) ground cumin
- 1/2 teaspoon (2.5 ml) salt
Grilled Steak
- 1 1/2 teaspoons (7.5 ml) smoked paprika
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) of cumin
- 1/2 teaspoon (2.5 ml) hot chili flakes (or more, to taste)
- 1 teaspoon (5 ml) salt
- 600 g of steak of your choice (I used ribeye)
- Vegetable oil
Assembly
- 8 to 12 tortillas
- 1 to 2 avocados, sliced
- 2 limes, cut into wedges
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Preparation
Corn Salsa
- Combine all the salsa ingredients in a bowl.
Grilled Steak
- In a small bowl, combine the smoked paprika, regular paprika, garlic powder, dried oregano, cumin, red pepper flakes, and salt.
- Brush the steak with oil and coat it with the spice mixture.
- Grill the steak over medium-high heat for about 2 to 3 minutes on each side, or until it reaches the desired doneness. Let the steak rest for 10 minutes before cutting it into cubes.
Assembly
- Arrange avocado slices on a tortilla, then top with grilled steak and corn salsa. Drizzle with lime juice, if desired.
