Elote Steak Tacos
Elote Steak Tacos
Rated 3.1 stars by 45 users
Servings
2-3
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
- 1 lb flank or skirt steak
- Corn and flour tortillas (street taco size)
- 1 bag frozen corn
- 2 tbsp Duke's mayo
- 3 fresh jalapeños
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 2-3 limes
- Queso fresco
- Blackstone Blackened Seasoning
- Blackstone Street Taco Seasoning
- Blackstone Hatch Chile and Cheddar Seasoning
- Kosher salt
- Coarse black pepper
Directions
Preheat your Blackstone griddle on one zone to high heat until it is smoking hot.
Lightly coat your flank or skirt steak with a little olive oil and generously season with Blackened and Street Taco Seasoning. Once the griddle is smoking hot, add a little oil and cook your steak. Keeping the steak cool in the fridge before cooking helps to sear longer without overcooking. When done, remove the steak and let it rest for 5 minutes. Slice the steak with the grain, then dice into smaller bites against the grain.
While the steak is cooking, add a little olive oil to another high-heat zone of the griddle. Add the frozen corn and season with salt and pepper. Once the corn starts to cook, add the diced red bell pepper. Toss and cook until the bell peppers are caramelized and soft.
Remove the corn and peppers from the griddle and place them in a mixing bowl. Add the diced red onion, mayo, chopped cilantro, and the juice of one lime. Season with Hatch Chile and Cheddar Seasoning and Street Taco Seasoning. Mix well and set aside.
Warm up the corn and flour tortillas on the griddle for a moment. Place the tortillas on a taco rack or plate, add some steak, the corn mixture, a little queso fresco, and some cilantro. Finish with a dusting of Street Taco Seasoning. Enjoy!
Recipe Video
You May Also Like
Categories
Latest
Tags
- All
- 4th of July
- 900 Pellet Grill
- AirFryer Combo
- Appetizer
- ArnieTex
- Bacon
- Blackstone Bartender
- Blackstone Betty
- Blackstone Smashburgers
- Breakfast
- Breakfast Burrito
- Bruce Mitchell
- Burgers & Sandwiches
- Casey Woods
- Chef Nathan Lippy
- Chefanie Tea
- Chicken
- Chicken Fried Rice
- Chicken Popper
- Chicken Sandwich
- Christmas
- CJ Frazier
- Desserts & Treats
- Easy Weeknight Meals
- Ethnic
- Feed 4 for $20
- Fish
- foodie
- French Toast
- Great Griddle Off
- Griddle and Pellet Grill Combo
- Grilled Cheese
- Healthy Living
- Hot Dog
- Jeremy Puglisi
- Jess Ferin
- Lobster
- Mac and Cheese
- Main Dish
- Matt Hussey
- Meat & Seafood
- Pancakes
- Party Recipes
- pasta
- Pizza
- Ribs
- Salmon
- Sauces & Seasonings
- Seafood Recipe
- Side Dish
- Skewers
- Skillet
- Slotdog
- Smashburgers
- Soup
- Stirfry
- Stuffed Peppers
- Surf and Turf
- Tacos
- Taylor Mock
- The Adventurtunity Family
- Todd Toven
- Tostada
- Vegetarian
- Wraps & Snacks