Bake the potatoes

• Heat the oven to 200 °C.
• Rub the potatoes with olive oil, salt and pepper.
• Bake on a baking tray until the skins are crisp and the flesh is tender.

Season the steak

• Rub the flank steak with olive oil.
• Coat generously with taco seasoning and chili lime seasoning.
• Let it sit at room temperature while the grill heats.

Grill the carne asada

• Grill the steak over high heat, turning once, until charred outside and medium inside.
• Rest the meat on a board before slicing against the grain.

Make the elote

• Char the corn kernels in a hot pan until spotted and toasted.
• Stir in the mayonnaise, sour cream, lime juice and half of the cotija cheese.
• Season with chili lime seasoning and fold in the cilantro.

Assemble the loaded potatoes

• Split the baked potatoes open and fluff the flesh with the melted butter.
• Pile on the sliced carne asada and the elote.
• Finish with the remaining cotija cheese, cilantro and a squeeze of lime.