Up to 1-24 hours before grilling. Marinate the steak filets. In a plastic bag, place both filets and pour the rest of ingredients on top. Seal and massage around until everything is combined and well covered. Place in the refrigerator.

30 minutes prior to grilling steaks, remove the bag from the refrigerator and allow the meat to come to room temperature.

Steam the corn. Heat water in a shallow skillet with a steamer basket. Once boiling, place the shucked corn on the cob in the basket and cover the pan with a lid. Steam for 4-6 minutes until corn kernels are plum, bright yellow can be easily pierced.

Once the corn is cooked, allow it to cool briefly. Then place a small bowl, upside down inside a larger bowl. Hold the corn on the cob upright on the small bowl. Use a knife to shave it down and then all of the corn is already in the bowl!! (such an easy hack!!)

Remove the smaller bowl and add the rest of the corn salsa ingredients to the bowl and toss together. Salt to taste!

Grill the steaks. Heat the grill to ~450-500°F and get it hot. Once the grill is hot, place the steaks on the grill and close. Grill for 3-4 minutes. Rule of thumb: if you cannot flip the steak easily with tongs, it needs longer on the first side. Flip and grill for another 2-3 minutes until meat thermometer reaches 130°F.

I like a medium-rare/medium temperature steak when removing from the grill as it will rest for 10 minutes and continue cooking.

Cut the against the grain of the steak into thin slices. To do so, locate the muscle fibers running through the meat, orient your knife perpendicular (90°angle) to the fibers and slice.

Serve steak with corn salsa - as a topping, in a salad, in between taco shells, or all of the above!