Elote Steak Sandwich
Elote Steak Sandwich
Ingredients
For the steak & sandwich:
- 1 French baguette - cut into 3 equal sections
- 1 lb skirt or flank steak
- Juice of 1 naval orange
- Juice of 1 lime
- 1/4 cup regular soy sauce
- 1/2 onion - sliced
- 1/3 cup chopped cilantro
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 2 tbsp olive oil
For the elote:
- 1 1/2 cups roasted corn - or one 15 oz can corn, drained
- Juice of 1 lime
- 3 tbsp mayo
- 3 tbsp sour cream
- 3 tbsp finely diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 pinch salt
- 1 tbsp Tajín seasoning
For the avocado jalapeño crema:
- 1/2 avocado
- 1 jalapeño - seeds and stem removed
- 1/4 small red onion
- 1/3 cup cilantro
- Juice of 1 lime
- 1/4 tsp salt
- 2 tsp honey or sugar
- 2 tbsp water
Instructions
- In a large bowl, combine the skirt steak, orange juice, lime juice, soy sauce, sliced onion, cilantro, garlic powder, smoked paprika, cumin, oregano, black pepper, and olive oil. Marinate for at least 30 minutes. Cook the steak in a hot skillet or on a grill until it reaches your desired doneness. Let it rest for 5–10 minutes before slicing thinly against the grain.
- While the steak is marinating, combine all of the elote ingredients in a bowl and mix until well combined.
- To a blender, add all of the avocado jalapeño crema ingredients, blend until smooth.
- Slice the baguette lengthwise and lightly toast if desired. Layer sliced skirt steak onto the bread, then top generously with the elote mixture. Drizzle with the avocado jalapeño cream on top, then finish with extra cotija cheese, cilantro, Tajín, and/or a squeeze of fresh lime if desired. Serve immediately.
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That sounds amazing! I’m always looking for new ways to combine Mexican flavors with steak – this is definitely going on my list.