1. To make the marinate: combine orange juice, olive oil, lime juice, minced garlic, ground cumin, and chili powder in a container that will allow the steak to sit flat and fully submerged or in a ziplock bag. Mix until just combined. Season the steak on both sides with some salt and pepper and cover with the mixture. Add the whole juiced limes to sit in with the steak afterwards. Cover and refrigerate for 2 hours.
2. Preheat the grill to 400 degrees F. Remove the steak from the fridge and allow to come to room temperature. On a baking tray coated with a bit of cooking spray, place the corn removed from the husk, the tomatillos, garlic cloves, serano peppers and the white onion halved. Grill until the corn is charred all over and the tomatoes are blackened but not blistering. Flip once or twice to evenly cook. Remove from the BBQ and allow to cool. Once these are all done, leave the grill on and cook the steak. Place the steak directly on the grill and drizzle a bit of marinate overtop. Cook to preferred doneness, flipping once. For medium rare cook 5-6 minutes per side. If using a thermometer it should read 135 degrees. Once the steak is done remove from the grill and let rest 10 minutes to allow the juices to redistribute. Thinly slice the steak against the grain and cut strips into smaller bites for serving. (as pictured)
3. To make the salsa verde: in a blender or food processor combine the grilled tomatillos, onion, garlic, and serano chilies. Add the green onions and ground cumin and salt. Blend until well combined and mixture resembles a thin salsa.
4. To make the corn topping: once the corn has cooled a bit and you can easily touch it with your hands. Use a sharp knife to chop the kernels. Toss together with the 1/3 cup of white onion and 1/3 cup of cilantro.
5. To serve: Warm the corn tortillas 10 second each. Layer the steak, corn topping, and finish with salsa verde. Serve with extra lime on the side. Enjoy!