This recipe is a delicious fusion of American and Mexican flavors‚ perfect for a quick and satisfying lunch or dinner.  It yields 4 servings and can be prepared in just 20 minutes. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Course: Dinner‚ Lunch‚ Main Course Cuisine: American‚ Mexican Ingredients: For the Steak: 800 g steak flap‚ flank‚ or skirt steak Olive oil BBQ rub of your choice For the Elote (Mexican Street Corn): 4 ears corn 1 large jalape&;ntilde;o‚ finely diced 1 spring onion‚ chopped 1 handful coriander‚ chopped 80 g sour cream 30 g mayonnaise Pinch of salt 40 g cotija cheese (or crumbled feta) 2 tablespoons lime juice For the Tacos: 12 tortillas Red cabbage‚ thinly sliced Fresh coriander leaves‚ for garnish Lime wedges‚ for garnish Equipment: Chef’s knives Chopping board Measuring cups/spoons (or weighing scale) Mixing bowl Tongs Barbecue grill Wire rack Instructions: Marinate the Steak (10 minutes): Drizzle the steak with olive oil and coat it generously with your favorite BBQ rub. Let it sit at room temperature for 10 minutes while you prepare the other ingredients. Make the Elote (10 minutes): Char the Corn: Preheat your barbecue grill to medium-high heat. Char the corn on the cob for a few minutes on each side‚ until slightly blackened. Remove the kernels from the cob and place them in a mixing bowl. Combine Elote Ingredients: Add the diced jalape&;ntilde;o‚ chopped spring onion‚ chopped coriander‚ sour cream‚ mayonnaise‚ salt‚ cotija cheese (or feta)‚ and lime juice to the corn kernels. Stir everything together until well combined. You can make the elote ahead of time and store it in the fridge for up to 2-3 days. Cook the Steak (10 minutes): Preheat your barbecue grill to high heat. Sear the steak on both sides for about 2 minutes per side‚ depending on the thickness and desired doneness (aim for an internal temperature of 48-52°C for medium-rare). Rest and Assemble (5 minutes): Transfer the cooked steak to a wire rack and let it rest for 5 minutes. This allows the juices to redistribute‚ resulting in a more tender and flavorful steak. Warm the Tortillas: While the steak rests‚ warm your tortillas on the grill or in a skillet for a few seconds per side‚ until slightly warmed and softened. Serve: Slice the rested steak against the grain into thin strips. Assemble your tacos by placing steak slices on warmed tortillas‚ then top with elote‚ red cabbage‚ fresh coriander leaves‚ and a squeeze of lime juice. Enjoy&;#33; Tips: Always rest your meat before cutting into it. This allows the juices to redistribute for a more tender and flavorful steak. You can use a grill pan or skillet if you don’t have access to a barbecue grill. Cotija cheese is a traditional topping for elote‚ but crumbled feta is a good substitute if you can’t find cotija. The post Grilled Steak Tacos with Elote Recipe appeared first on nicerdays.org.