1 - For Mesquite Skirt Steak in a small bowl whisk together all ingredients but steak. Spread paste on both sides of steak. Set aside at room temperature for 15 to 30 minutes before cooking.
2 - For Corn and Red Potato Salad in a medium saucepan cover potatoes with lightly salted water. Bring to boiling over high heat. Reduce heat to medium and cook potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.
3 - Preheat gas or charcoal grill for two-zone fire over high heat (450F to 500F).
4 - Brush the cooking grate clean. Cook the corn directly over coals or burners, with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes, turning often. Remove from the grill and set aside. When corn is cool enough to handle, cute kernels from cobs. Add to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro.
5 - In a small bowl whisk together lime juice, minced chili pepper, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine. Season with salt and pepper. Refrigerate while cooking the steaks.
6 - Meanwhile drain and add wood chips to charcoal or gas grill. Cook the steaks over direct high heat (for flank steak use medium) with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare (8 to 10 minutes for flank steak), turning once or twice (if flare-ups occur, more steaks briefly to cooler side of grill). Remove from the grill and let rest for 3 to 5 minutes.
7 - Cut the steaks across the grain into 1/2-inch slices. Serve immediately with the salad and warm tortillas, if desired.
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