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Steak Elote Bread Boats

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Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • Preferred cut of steak (e.g., strip steak)
  • Kosher salt
  • French loaf (1 whole)
  • Oaxaca cheese (amount as desired)
  • Chopped parsley (for garnish)
Elote
  • 3 Ears of corn roasted
  • 2 Poblano peppers roasted
  • ½ cup Mayo
  • ¼ cup Sour Cream
  • ½ cup Cotija cheese
  • 1 Whole lime juiced
  • 1 tbsp Lime Zest
  • 1 tbsp Black Pepper
  • 2 tsp Chili powder
  • ¾ cup Chopped cilantro
  • 1 tsp Kosher Salt
  • 1 tsp Cumin
  • 1 cup Shredded jack cheese
Jalapeño Lime Crema (For Garnish)
  • 1 cup Cilantro
  • 2/3 cup Mexican Crema
  • 1 tbsp Onion
  • 1-2 Jalapenos
  • 2 cloves Garlic
  • 1 tsp Lime Juice
  • 1 tsp Honey
  • ¼ tsp Salt

Method
 

  1. Roast the corn and poblano peppers until charred. Remove the corn kernels from the cob and peel the blistered skin from the poblano pepper.
  2. In a large mixing bowl, combine mayo, sour cream, roasted corn, diced poblano pepper, cilantro, lime juice, lime zest, cotija cheese, jack cheese, chili powder, salt, pepper, and cumin. Mix well.
  3. Season your preferred cut of steak (such as strip steak) with kosher salt, ensuring that both sides are evenly coated.
  4. Preheat your grill to direct heat. This high heat will help sear the steak and lock in its juices.
  5. Place the seasoned steak on the grill over direct heat and cook for approximately 2 minutes per side. This quick sear will create a flavorful crust on the outside of the steak.
  6. After searing, move the steak to the indirect heat side of the grill. This allows for slower and more gentle cooking, helping the steak reach its desired internal temperature.
  7. Continue grilling the steak on the indirect heat side until it reaches an internal temperature of 128°F. This will result in a medium-rare steak with a pink and juicy center. You can use a meat thermometer to monitor the internal temperature.
  8. Once the steak is cooked to the desired temperature, remove it from the grill and let it rest for 8 minutes. Resting allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.
  9. While the steak is resting, take a French loaf and hollow out the core. This creates a space to hold the delicious ingredients of the bread boat.
  10. After the resting period, it's time to assemble the Steak Elote Bread Boats. Begin by layering Oaxaca cheese inside the hollowed-out French loaf. The Oaxaca cheese will melt and add a creamy element to the dish.
  11. Slice the grilled steak into thin strips and place them on top of the cheese layer within the bread boat.
  12. Generously top the steak with the prepared elote mixture. The elote, with its roasted corn, poblano peppers, and flavorful spices, will add a burst of flavor and texture to the dish.
  13. Now, place the assembled bread boat on the grill or in an oven preheated to 350°F. Cook for approximately 15-20 minutes, or until the cheese has melted and the bread is toasted to your desired level of crispness. This step helps all the flavors meld together and creates a warm and delicious final product.
  14. Once the bread boat is cooked, remove it from the heat and let it cool slightly.
  15. To add a finishing touch, garnish the Steak Elote Bread Boat with Mexican Crema, a tangy and creamy sauce, and chopped parsley. These garnishes enhance the presentation and add additional flavors to the dish.
  16. Finally, cut the bread boat into individual servings and enjoy the delightful combination of juicy steak, flavorful elote, melted cheese, and crunchy bread.