Grilled Steak Tacos, Corn Elote
Quick & Maxium Flavour
Servings 4 people
Calories 3144kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- mixing bowl
- tongs
- BBQ
- wire rack – for resting your meat
Ingredients
- 800 g steak flap, flank or skirt
- olive oil
- BBQ rub
Elote
- 4 ears corn
- 1 large jalapeno
- 1 spring onion
- 1 handful coriander
- 80 g sour cream
- 30 g mayonnaise
- 1 pinch salt
- 40 g cotija cheese or crumbled feta
- 2 tbsp lime
Other
- coriander
- 12 tortillas
- red cabbage – thinly sliced
Instructions
- Drizzle the steak in oil and rub in your favourite BBQ rub
- Finely dice the jalapeno, chop the spring onion and chop the coriander
- Char the corn on the BBQ, remove from ear and mix with all the elote ingredients
- Cook your steak for approx. 2 minutes per side or until internal temperature reads 48-52c for medium rare. Rest your steak for 3-5 mins and char your tortillas
- Serve the tacos with red cabbage, elote and slices of steak on top. Squeeze of lime juice and coriander for garnish
Notes
Tips/Tricks
- ALWAYS rest your meat before cutting into it – this allows the juices to redistribute, leaving you with perfectly cooked and juicy meatrest you meat on a wire rack – this allows air to circulate
- corn elote can be made in advance if serving for a party and will keep for 2-3 days in the fridge
- cotija cheese is the classic cheese for elote but feta also works of you can’t get any
Nutrition
Calories: 3144kcal | Carbohydrates: 186g | Protein: 193g | Fat: 180g | Saturated Fat: 72g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 69g | Trans Fat: 0.1g | Cholesterol: 548mg | Sodium: 3323mg | Potassium: 2799mg | Fiber: 14g | Sugar: 18g | Vitamin A: 1060IU | Vitamin C: 24mg | Calcium: 681mg | Iron: 27mg