Ingredients

• 1 8-oz striploin steak
• 1 tsp vegetable oil
• 1 tbsp chili powder
• 2 ears corn on the cob, husked
• 8 corn tortillas
• 1 cup shredded red cabbage
• 1 jalapeno pepper, seeded and minced
• 1/4 red onion, diced
• 1/4 cup crumbled Cotija cheese
• 1/4 cup fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste

Preparation

Brush the steak with the oil and season liberally with the chili powder, salt, and pepper. Heat a grill or skillet to medium-high heat. Arrange the steak on the grill and cook until it realeases easly from the grill, about 4 minutes. Flip the steak and continue to cook until it is cooked to your liking, about another 4 minutes for medium-rare. Remove the steak form the heat and allow it to rest for for at least 5 minutes before slicing.
Arrange the corn on the grill and cook on all sides, until the kernels are bright yellow and char marks begin to appear, about 10 minutes. Remove from the heat and allow it to cool before removing the kernels form the cob.
Assemble the tacos by layering in the cabbage, steak, corn, avocado, and red onion into the tortillas. Top with the Cotija cheese and cilantro.
Serve immediately with lime wedges.