1-First, prepare the steak by mixing the marinade with juice of 2 medium limes, 1 cup cola, 2 tablespoons hot sauce, 1.5 tablespoons kosher salt, 1.5 tablespoons black pepper, 1 tablespoon garlic powder, and canola oil as needed in a bowl. Place the 1 whole flap steak in the marinade, making sure it’s fully coated, and refrigerate for at least 4 hours. Once ready, preheat the grill to high heat around 450 degrees Fahrenheit and grill the steak for 4-5 minutes per side until it reaches 125 degrees Fahrenheit inside.

2-Let the steak rest for 10 minutes before slicing it into bite-sized cubes against the grain. This step keeps the meat tender and juicy. Now, move on to the grilled corn: Preheat the grill to medium-high heat around 375 degrees Fahrenheit and grill 3-4 ears of corn for 6-8 minutes until slightly charred.

3-Assembling the Tacos Cut the kernels off the cob and mix them with 2 tablespoons chopped cilantro, 2 tablespoons diced red onions, 1.5 tablespoons mayonnaise, 1.5 tablespoons cotija cheese, and 1.5 teaspoons chili-lime seasoning. In a separate bowl, whip up the elote sauce by combining 2.5 tablespoons mayonnaise, 1.5 tablespoons sour cream, 1 teaspoon hot sauce, and juice of 2 medium limes.

4-Preheat a cast iron skillet over medium heat and cook a flour tortilla on one side, then flip and add 2 cups shredded Jack cheese as needed. Fold the tortilla in half and cook until crispy and melted. Finally, assemble by adding the sliced steak, grilled corn mixture, and a drizzle of elote sauce. These steps make the process fun and straightforward.