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Preheat grill to high.
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Rub potatoes with 1 tbsp of olive oil and generously sprinkle with kosher salt. Stab with a fork all over, approximately 8-12 times. Place directly on one side of the grill and reduce the heat on that side to medium.
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Cook potatoes for 40 minutes. Rotated and add corn to the grill, rotating every 10 minutes to char on all sides.
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Season steak with steak spice.
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With 12 minutes left, add steaks and Serrano peppers to the grill. Reduce the heat on this side to medium-high. Flip the peppers every couple of minutes.
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Flip steaks after about 5-7 minutes. Cook on the opposite side for approximately 5 minutes for medium-rare, less for rare and longer for well done. Let rest for 3-5 minutes.
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Add tomatoes to the grill for 3-5 minutes until the soften and start to burst.
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In a large bowl, cut down the ears of corn with a knife to release the kernels, Discard ears. Chop charred Serrano peppers and add to bowl. Toss with cilantro, feta, 1 tbsp olive oil, lime zest and juice, and season with salt and pepper.
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Place steaks, salad, potatoes, and tomatoes on a large platter to serve.