grilled steak tacos

Flank steak marinated with chipotle, citrus, cilantro and onions.

Grilled Steak Tacos

oranges

limes

garlic

cilantro

red onion

flank steak

salt

black pepper

flour tortillas

avocado crema

pico de gallo

Cotija cheese

Outdoor grilling: To grill the tacos, heat an outdoor grill for direct, medium-high heat. Oil the grill grates with a paper dipped in vegetable oil. Add the onion rings in a single layer and grill uncovered until charred in spots and tender, flipping halfway through, about 5 minutes total. Transfer to a clean cutting board. Oil the grates again. Add the steak and grill uncovered until browned, charred in spots, and the center registers 128ºF for medium rare or 135ºF for medium, flipping halfway through, 9 to 10 minutes total. Transfer to the cutting board.Storage: Leftover steak and onions can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Amelia Rampe

Step 1

Prepare the following ingredients, adding each to the same 2-quart baking dish or large ziptop bag as it is completed: Using a vegetable peeler, remove the peel from 1 large orange and 2 medium limes. Juice the orange until you have 1/2 cup (juice the second orange if needed). Juice the limes until you have 1/4 cup. Finely grate 4 garlic cloves. Coarsely chop the stems from 1 bunch cilantro until you have 1/2 cup. Add 1/2 cup chipotle salsa and stir to combine.

Step 2

Slice 1 small red onion into thin rounds and add to the marinade. Add 1 1/2 pounds flank steak and turn to coat. If marinating in the baking dish, pile some of the marinade and onions on the top of the steak; cover the baking dish with plastic. If marinating in the bag, press out the excess air and seal the bag. Refrigerate for at least 1 and up to 4 hours, flipping the steak halfway through.

Step 3

Heat a cast iron grill pan or 12-inch skillet over medium-high heat for at least 5 minutes. Meanwhile, transfer the onion rings from the marinade to one side of a plate or baking sheet. Transfer the steak to the other half of the plate; discard the remaining marinade. Brush off any aromatics that are stuck on the steak and onions. Season both sides of the steak with 2 teaspoons kosher salt and 1 teaspoon black pepper. 

Step 4

Drizzle 2 tablespoons of the canola oil into the pan. Add the onions and cook, stirring occasionally, until charred and tender, about 5 minutes. Push the onions to one side of the pan and place the steak on the other. Cook undisturbed until the bottom of the steak is dark golden brown and charred in spots, about 4 minutes. Transfer to a clean cutting board browned-side down.

Step 5

Add the remaining 2 tablespoons canola oil to the pan. Return the steak to the pan browned-side up and sear undisturbed until desired doneness, an internal temperature of 128ºF for medium-rare, 4 to 5 minutes, or 135ºF for medium. Return to the cutting board and let rest about 10 minutes. Meanwhile, prepare the remaining ingredients.

Step 6

Pick fresh cilantro leaves until you have 1/4 cup. Warm 8 tortillas one at a time by holding them directly over a medium flame on a gas stove, or in a skillet over medium heat on an electric stove, flipping occasionally, until charred in spots and pliable. (Alternatively, wrap the stack of tortillas in a damp paper towel and microwave until warm, 20 to 25 seconds.) Stack together and wrap in a clean kitchen towel or aluminum foil to keep warm. 

Step 7

Cut the steak across the grain into 1/2-inch thick slices. Cut any long slices of steak crosswise to fit into the tortillas.

Step 8

To assemble a taco, spread 1 tablespoon crema or sour cream on a tortilla. Top with a few slices of steak, a few pieces of onion, 1 tablespoon pico de gallo or salsa fresca, 1 generous sprinkle of Cotija cheese, and some cilantro leaves.

Grilled Elote Steak Tacos

ribeyes

Salt and pepper

corn (husked)

mayonnaise

sour cream

cotija cheese

lime

lime (optional)

jalapeño (thinly sliced (optional, for jalapeño crème))

Preheat your grill to medium-high heat.

Preheat and Prep:

Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.

Grill the Corn:

In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.

Prepare the Elote Mixture:

Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.

Grill the Steak:

Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.

Toast the Tortillas:

To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.

Assemble the Tacos:

If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.

Optional Jalapeño Crème:

Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.

Serve:

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Grilled Elote Steak Tacos

Top 2 grilled steak tacos recipes from across the web

The most viewed grilled steak tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Steak Tacos

Grilled Elote Steak Tacos

The most viewed grilled steak tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine