Ingredients
Scale
- 1/2 tbsp kosher salt
- 1 tsp ground coffee
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp coriander
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp ground cinnamon
- 12 oz fresh sirloin steak
- 2 cups corn kernels
- 1/3 cup mayonnaise
- 1/4 cup feta cheese (plus extra for topping)
- 1/4 cup diced red onion
- 2 tbsp chopped cilantro (plus extra for topping)
- 1-2 tbsp lime juice
- 1 tbsp minced garlic
- 1/2 tsp chili powder
- Pinch of kosher salt
- Cotija cheese for topping
- Street taco tortillas
- Lime wedges for serving
Instructions
- Combine all dry rub ingredients in a small bowl until well blended.
- Mix all elote street corn ingredients in a large bowl until the corn is well coated; adjust lime and chili to taste.
- Preheat the outdoor grill to 500℉. Pat the steak dry with paper towels.
- Massage the dry rub evenly over all sides of the sirloin steak.
- Place the steak on the hot grill grates and cook for 3-4 minutes per side over direct heat.
- Move the steak to indirect heat and continue cooking until an internal temperature of 140℉ is reached.
- Remove the steak from the grill and let it rest for 5-10 minutes.
- Slice the steak against the grain into small, bite-sized cubes.
- Assemble the tacos by filling tortillas with the cubed steak and topping generously with the elote corn mixture.
- Serve with lime wedges and additional cilantro or crumbled cotija cheese.
Notes
- Resting the meat for at least 5-10 minutes is essential for juicy, tender results.
- If you prefer a spicier kick, add a dash of cayenne pepper to the corn mixture or top with fresh jalapeños.
- Prep Time: 15
- Cook Time: 15
- Category: Grilled Beef
- Method: Grilling
- Cuisine: Mexican-Inspired