Ingredients
Scale
- 2 ribeye steaks, well-marbled
- Salt and black pepper to taste
- 4 fresh ears of corn
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup cotija cheese, crumbled
- 1 fresh lime, cut into wedges
- 1 teaspoon lime zest
- 8 small corn or flour tortillas
- 1 jalapeño, thinly sliced
Instructions
- Preheat your outdoor grill to 400 degrees Fahrenheit.
- Husk the corn and grill directly on the grates for 12 minutes, turning occasionally until charred.
- Remove corn from the grill, let cool slightly, and cut the kernels off the cob into a bowl.
- Fold in the mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest into the bowl of corn.
- Season the ribeye steaks generously with salt and pepper.
- Grill the steaks for 5 minutes per side until desired doneness is reached.
- Let the meat rest for 10 minutes before slicing into thin strips.
- Toast the tortillas on the grill for one minute per side.
- Assemble the tacos by placing steak strips on tortillas and topping with the prepared elote mixture and jalapeño slices.
Notes
- Ensure you let the steak rest to retain juices.
- You can substitute goat cheese if cotija is unavailable.
- Serve immediately while the tortillas and corn are warm.
- Prep Time: 15
- Cook Time: 25
- Category: Grilled Beef
- Method: Grilling
- Cuisine: Mexican-Inspired