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Grill corn over direct heat until it has char on the outside.
Grill skirt steak and remove once it reaches an internal temp of 135F. Let it rest for 10 mins
Assemble chimichurri: ½ cup avocado or olive oil, ¼ cup cilantro, ¼ cup parsley, 4 cloves minced garlic, juice from 1 lemon, ½ tsp salt, ½ tsp pepper, ½ tsp red pepper
Cut the corn off the cob, then slice the skirt steak against the grain.
Assemble on a corn tortilla with melted Oaxaca cheese, steak, corn and Chimmichurri