Start by patting the flank steak dry with paper towels, ensuring a good sear. Rub a generous amount of olive oil all over the steak, followed by a blend of garlic powder, ground cumin, smoked paprika, salt, and black pepper. Let the steak marinate while you heat your skillet, allowing the flavors to meld together for about 10 minutes.

Preheat a cast iron skillet over high heat until it's smoking hot, which usually takes about 5 minutes. Carefully place the seasoned flank steak in the skillet, searing undisturbed for 3-5 minutes until a flavorful crust forms. Flip the steak and sear the other side for an additional 3-5 minutes, aiming for medium-rare; it should have a rich, brown exterior.

Remove the seared steak from the skillet and transfer it to a cutting board. Tent it with aluminum foil to retain warmth and let it rest for 5-10 minutes.

Once rested, take your steak and slice it thinly against the grain. This technique enhances tenderness, making the meat easier to bite into when assembled in your tacos.

In a medium-sized bowl, combine thawed corn, diced onion, chopped cilantro, fresh lime juice, and a pinch of salt. Mix gently until everything is well incorporated.

In the meantime, heat corn tortillas to make them pliable. You can warm them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 15-20 seconds.

Now that everything is prepared, it’s time to assemble your Ultimate Steak Tacos! Place slices of the rested steak onto warm tortillas, topping with a generous spoonful of fresh corn salsa.