For the Steak:

1½ lbs flank, skirt, or ribeye steak

Salt, pepper, garlic powder to taste

1 tbsp olive oil

Optional: squeeze of lime after grilling

For the Elote Salad:

1½ cups grilled or canned corn (charred preferred)

2 tbsp mayonnaise

1 tbsp sour cream

1 tbsp chopped cilantro

1 tbsp diced red onion

1 chopped jalapeño (optional)

Juice of ½ lime

½ tsp smoked paprika or chili powder

Salt to taste

Optional: ¼ cup crumbled Cotija or feta cheese

Other:

6 flour or corn tortillas, warmed

Lime wedges and extra cilantro for serving