2 lb. flank steak or skirt steak, trimmed of fat
2 tbsp. Tequila Lime Rub
4 ears of corn, husked and rinsed
8 corn tortillas
2 tbsp. butter
6 oz. cotija cheese, or your preferred cheese
1 cup pico de gallo
1 red Anaheim pepper, diced finely
1 lime, cut into wedges
Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.
Dust both sides of flank steak with the Tequila Lime Rub. Let sit for an hour.
Grill the steak for 7-10 minutes a side, flipping only once (medium-rare). For well-done meat, move flank steak to low heat area and cook for an additional 5-8 minutes.
Remove steak from grill and cover. Let rest for 15 minutes before slicing into fajita strips. Note: Be sure to cut the steak across the grain to ensure tenderness.
Brush butter evenly onto each piece of corn.
Place corn on grill and cook for approximately 10 minutes, rotating frequently to blacken corn cobs evenly. Remove corn from grill and let cool 5 minutes.
In a large mixing bowl, hold corn vertical and scrape knife downward from top of the cob to the bottom of the cob. Continue until all corn kernels have been removed from cob. In a large mixing bowl, hold corn vertical and scrape knife downward from top of the cob to the bottom of the cob. Continue until all corn kernels have been removed from cob.
Add the pico de gallo and the diced peppers to the corn bowl. Stir thoroughly.
Heat the corn tortillas in a dry pan. 30 seconds a side.
Place tortillas on a serving platter and fill each with a generous portion of carne asada.
Scoop two tablespoons of the corn salsa mixture into each tortilla.
Top with cotija cheese and serve with a lime wedge. Enjoy!