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Steak Elote Bread Boats

Servings 4
Total Time 25 minutes

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

Instructions
 

  • Roast the corn and poblano peppers until charred. Remove the corn kernels from the cob and peel the blistered skin from the poblano pepper.
  • 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.
  • Season your preferred cut of steak (such as strip steak) with kosher salt, ensuring that both sides are evenly coated.
  • Preheat your grill to direct heat. This high heat will help sear the steak and lock in its juices.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice the grilled steak into thin strips and place them on top of the cheese layer within the bread boat.
  • 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.
  • 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.
  • Once the bread boat is cooked, remove it from the heat and let it cool slightly.
  • 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.
  • Finally, cut the bread boat into individual servings and enjoy the delightful combination of juicy steak, flavorful elote, melted cheese, and crunchy bread.