1
For the marinade, blend all of the ingredients in the blender until smooth. Leave 1/4 cup aside.
2
Marinate the flat iron steak for 5 hours in a zip lock bag.
3
Cook the steak on the grill for 4 minutes on each side until medium rare. Allow to rest for 5 minutes, then slice.
4
Warm the tortillas up on the grill for about 10 seconds on each side.
5
Layer the tortillas with iceberg lettuce, pico de gallo, avocado, queso fresco cheese, and corn.
6
Place the sliced steak on top and drizzle with Cholula Original and serve with the reserved marinade.