Steak & Corn Elote Tacos

To celebrate the release of our all-new Adelaide Hills Syrah, we’ve put together a delicious Steak & Corn Elote Tacos with @another_food_blogger for a special pairing. So simple to make, full of flavour and only 20 minutes to make, they are as good as they sound!

Steak & Corn Elote Tacos

Serves 4ppl

Prep = 10mins Cook = 10mins

Ingredients

800g Steak – flap, flank or skirt

Olive oil

BBQ rub

Elote

4 ears corn

1 large jalapeno

1 spring onion

1 handful coriander

80g sour cream

30g mayonnaise

1 pinch salt

40g crumbled feta

2 tbsp lime

Other

Coriander

12 tortillas

Red cabbage – thinly sliced

Method

1. Drizzle the steak in oil and rub in your favourite BBQ rub

2. Finely dice the jalapeno, chop the spring onion and chop the coriander

3. Char the corn on the BBQ, remove from ear and mix with all the elote ingredients 

4. Cook your steak for approx. 2 minutes per side or until internal temperature reads 48-52c for medium rare. Rest your steak for 3-5 mins and char your tortillas

5. Serve the tacos with red cabbage, elote and slices of steak on top. Squeeze of lime juice and coriander for garnish

Essential Tools

• Chef knives
• Chopping board
• Measuring/weighing utensils
• Mixing bowl
• Tongs
• BBQ
• Wire rack – for resting your meat

Tips/Tricks

• ALWAYS rest your meat before cutting into it – this allows the juices to redistribute leaving you with perfectly cooked and juicy meat
• Rest you meat on a wire rack – this allows air to circulate
• Corn elote can be made in advance if serving for a party and will keep for 2-3 days in the fridge
• Cotija cheese is the classic cheese for elote but feta also works of you can’t get any