Grilled Steak with Corn Salsa and Veggies

Ingredients

• 3 lb sflap steak(you can sub skirt steak)
• 1/4 cup extra virgin olive oil
• 6 clove sgarlic, minced
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp chipotle chili powder
• 2 tsp dried oregano
• 1/4 cup coconut aminos
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 red onion, slice d into 1/2 inch thick rounds
• 1 bunch asparagus, woody ends trimmed
• 2 jalapenos
• 4 earscorn, husk removed and cleaned
• 4 campari tomatoes
• 4 tbsp olive oil
• Kosher salt, to taste
• black pepper
• 2 tbsp cilantro, chopped
• 1 tbsp olive oil
• 1/4 tsp chili powder
• 2 tbsp cotija cheese
• 1 tbsp lime juice
• kosher salt, to taste
• black pepper, to taste

Instructions

1. In a large baking dish or ziploc bag, combine steak with all the marinade ingredients. Toss until well combined and the steak is coated evenly. Cover and let marinade for at least 2 hours, or overnight.