Pat steak* dry with paper towels. Season all over with Cuban Spice Blend.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak to pan and cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfer steak to a cutting board to rest. Reserve pan.

While steak cooks, wash and dry produce.

Drain corn. Trim and discard root end from lettuce; separate leaves. Reserve 6 large leaves (12 leaves for 4 servings) for serving; thinly slice or shred remaining lettuce. Dice tomato. Quarter lime.

In a small bowl, combine mayonnaise and chimichurri. Set aside until ready to serve.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes.

Thinly slice steak against the grain.

Divide lettuce leaves between plates; fill with shredded lettuce and steak. Drizzle with chimichurri sauce. Top with corn, tomato, and cotija. Finish with a squeeze of lime juice and serve with remaining lime wedges on the side.