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Follow these cooking methods/directions:
Pierce steak all over with fork. Place in a large sealable freezer bag. Add orange juice, ¼ cup (60 mL) lime juice, oil, cilantro sprigs, garlic and jalapeño, massaging to coat. Seal and refrigerate for 8 to 12 hours.
Meanwhile, lightly brush corn with oil. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), turning as needed, for 10 to 12 minutes or until lightly charred. Let cool until easy to handle. (Alternatively, cut kernels from cobs and char in a cast-iron skillet with 1 tbsp (15 mL) oil set over high heat.)
Remove meat from marinade; discard marinade. Pat steak dry with paper towel. Season all over with 1 tsp (5 mL) salt and the pepper.
Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 7 to 9 minutes for ¾ inch (2 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, stand corn on flat side and run knife lengthwise down the cobb to release kernels. Toss tomatoes with corn, onion, cumin, remaining lime juice and remaining salt in a bowl. Stir in chopped cilantro.
Slice steak thinly across the grain and serve warm with salsa and lime wedges.