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Place steak and marinade in a non-metal shallow dish.
Refrigerate several hours or overnight.
Remove from fridge 30 to 40 minutes before cooking.
Place steak on hottest part of grill.
Cook for 3-5 minutes on each side, rotating to make grill marks until desired doneness.
Let rest as you prepare salad.
On a large platter or individual plates, layer lettuce, red onion, corn and avocado.
Slice steak thinly on the diagonal and arrange over salad.
Top with salsa and serve with warm tortillas.