Get ready to transform your backyard grilling game with these mouthwatering Grilled Steak Elote Sliders that combine the bold flavors of perfectly grilled flank steak and the irresistible charm of Mexican street corn. Imagine tender, juicy steak nestled in soft slider buns, topped with charred corn and a creamy, tangy cotija cheese sauce that will transport you straight to the vibrant streets of Mexico. Whether you're hosting a summer barbecue or craving a quick gourmet meal, these sliders are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 sliders
Ingredients
- 1 lb flank steak
- 1 cup corn, grilled
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese
- 1 tablespoon lime juice
- Salt and pepper to taste
- 6 slider buns
Instructions
- Begin by preparing the flank steak. Pat it dry with paper towels and season both sides generously with salt and pepper. Allow the steak to sit at room temperature for about 10 minutes to ensure even cooking.
- While the steak is resting, preheat your grill to medium-high heat. If you are using a grill pan, heat it over medium-high heat on the stovetop.
- Once the grill is hot, place the flank steak on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.
- While the steak is grilling, prepare the grilled corn. If you are using fresh corn, grill the ears directly on the grill for about 10 minutes, turning occasionally until they are charred and cooked through. If using frozen corn, thaw it and sauté it in a skillet over medium-high heat until heated through and slightly charred.
- Once the steak is done, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
- While the steak is resting, prepare the sauce. In a medium bowl, combine the mayonnaise, cotija cheese, lime juice, and a pinch of salt and pepper. Mix until well combined and set aside.
- After the steak has rested, thinly slice it against the grain into bite-sized pieces.
- To assemble the sliders, start by spreading a generous amount of the cotija mayo sauce on the bottom half of each slider bun.
- Layer the sliced grilled flank steak on top of the mayo sauce, followed by a spoonful of the grilled corn. You can add more cotija cheese on top if desired.
- Finish by placing the top half of the slider bun on each slider.
- Serve the sliders immediately while warm, accompanied by lime wedges for extra zest if desired. Enjoy your Grilled Steak Elote Sliders!
Tips
- Always let your steak come to room temperature before grilling to ensure even cooking and maximum tenderness.
- Use a meat thermometer to achieve your perfect steak doneness - 130°F for medium-rare is ideal for flank steak.
- Slice the steak against the grain to guarantee the most tender, melt-in-your-mouth texture.
- For extra flavor, consider marinating the flank steak for 1-2 hours before grilling with a mixture of lime juice, garlic, and Mexican spices.
- If you don't have a grill, a cast-iron grill pan works perfectly for achieving those beautiful grill marks and caramelization.
- Don't skip the resting period for the steak - this allows the juices to redistribute, keeping the meat incredibly juicy.
- For a smoky twist, try using fire-roasted corn instead of regular grilled corn to enhance the elote flavor profile.
Nutrition Facts
Calories: 394kcal
Carbohydrates: 25g
Protein: 18g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 43mg
