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Marinated Flank Steak Elote Tacos

Chef Kelly Cahoon

Servings

4 to 6

Prep Time

2 hours 50 minutes

Cook Time

25 minutes

Calories

1121

Cuisine

Mexican

Category

Grilled & BBQ

Two of the best things off a summer grill in one taco. Snake River Farms American Wagyu Flank Steak soaks up a marinade of lime, soy, brown sugar and smoked paprika, then grills fast over medium-high heat and gets sliced thin against the grain. Piling it into warm tortillas with a creamy elote topping made from charred corn, cotija and cilantro turns Mexican street corn into a sauce and a side all at once. Add avocado, a squeeze of lime and a dusting of Tajin and you have a taco that eats like a full meal. The marinade and the elote can both be made a day ahead, so dinner comes together in the time it takes to heat the grill.

Marinated Flank Steak Elote Tacos

Ingredients

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    • 1 Snake River Farms American Wagyu Flank Steak (about 2 pounds)

    • ¼ cup avocado oil

    • Juice of 2 limes

    • ¼ cup soy sauce

    • 2 tablespoons brown sugar

    • 3 cloves garlic, minced

    • 1 teaspoon chili powder

    • ½ teaspoon smoked paprika

    • Freshly cracked black pepper

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    • 3 cups grilled corn kernels (about 5 ears of corn)

    • ⅓ cup mayonnaise

    • ¼ cup sour cream

    • ½ cup crumbled cotija cheese

    • ¼ cup chopped cilantro

    • Juice of 1 lime

    • 1 teaspoon chili powder

    • ½ teaspoon smoked paprika

    • Salt and pepper, to taste

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    • 8 to 10 flour tortillas

    • 2 avocados, sliced

    • Fresh cilantro

    • Lime wedges

    • Extra cotija cheese (optional)

    • Tajin or chili powder for garnish (optional)

    Directions

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      1. Whisk together avocado oil, lime juice, soy sauce, brown sugar, chili powder, smoked paprika, and black pepper.

      2. Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it. Marinate for at least 2 hours, or overnight for the best flavor.

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      1. Grill the corn until lightly charred, then cut the kernels from the cob.

      2. In a large bowl, combine the corn, mayonnaise, sour cream, cotija, jalapeno, cilantro, green onions, lime juice, chili powder, smoked paprika, salt, and pepper. Stir until creamy and refrigerate until ready to serve.

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      1. Preheat the grill to medium-high heat.

      2. Remove the steak from the marinade and grill for 4 to 6 minutes per side, or until it reaches an internal temperature of 130 to 135ºF for medium-rare.

      3. Rest for 10 minutes before slicing thinly against the grain.

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      1. Lightly char the tortillas on the grill or in a hot skillet until warm and pliable.

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      1. Fill each tortilla with sliced flank steak, then spoon a generous amount of the elote mixture over the top.

      2. Garnish with fresh cilantro, avocado slices, an extra sprinkle of cotija, and a squeeze of fresh lime.