Mexican Grilled Flank Steak Tacos

1. Whisk together the marinade ingredients in a glass measuring cup.
2. In a large Ziploc bag combine the flank steak and the marinade. Securely close the bag and use your hands to rub the steak in the marinade.
3. Place the sealed bag in the fridge for 8-24 hours. Rotate and rub the bag every few hours (whenever you think about it).
4. Heat grill to medium high heat.
5. Trim off any dangling husks and silks from the corn, but keep most of the husks on. Place on the grill and cook for 15 minutes. Rotate the corn every 5 minutes. Remove it from the grill and let it cool before shucking.
6. Using tongs remove the steak from the Ziplock bag. Place it on the grill and cook for approximately 7 minutes per side—until a thermometer reads 130-135 F (for medium rare).
7. Remove steak from grill to a clean platter and let it rest for 10 minutes to allow the juices to redistribute.
8. Turn grill off and throw tortillas onto the grill. Allow them to warm on the grill, flipping them over after about 1 minute. Remove when warm.
9. Shuck the corn and use a sharp knife to slice the kernels from the cob.
10. Slice the flank steak in thin slices making sure to go against the grain of the meat—your slices should be short meat fibers running through the slices, not long meat fibers that run with the slices.
11. Gather together the tortillas, steak, corn, pico de gallo, cheese, sour cream, and cilantro. Assemble the tacos with whatever makes you happy.