To get the meat marinating pat excess moisture off the steak with a paper towel and prick the Flank steak with a knife on both sides to tenderize. Coat the meat in a liberal amount of soy sauce and Worcestershire sauce and rub them both in (this also gives the grill seasoning something to stick to), then season with grill seasoning. Flip the steak and do the same to the other side. Place in a plastic bag and return to the refrigerator. Let the steak marinate for 4-6 hours.
Light your grill and while you are waiting for your fire to get hot fry your corn tortillas.
Slice up the corn tortillas into strips and fry in oil. Once they have turned golden brown and gotten crispy pull them out and sprinkle with salt. We fry the strips in batches.
Once your fire is hot, grill your meat, roman heats, corn and mini sweet peppers. We prefer our steaks medium rare so 3-4 minutes on each side on a hot grill should get you there. Pull your meat off and place on a plate under tented foil to rest, before slicing. Once your veggies are roasted pull off and set aside to rest a minute. Rough cut your romaine hearts and cut the corn off the cob. Then slice your steak. To make your plate, place the romaine hearts down, top with corn and sweet peppers and dress with the Green Chili Ranch Dressing. Place your steak to the side along with your fried corn strips.