Cowboy Butter Steak Tacos with Corn Salsa

Combine all ingredients in a stand mixer fitted with the whisk attachment. Mix on Medium speed until incorporated, then increase to speed to HIGH to beat for 3 to 4 minutes, until light and fluffy. Set aside 1/4 cup for the tacos. Place the remainder in the fridge for up to 1 week in an airtight container, preferably glass. Set out at room temperature for 30 minutes to 1 hour prior to using again so it can soften.

Combine all Ingrediens in a bowl and mix very well. Season with salt and black pepper to taste.

If time allows, set out the steak for 20 to 30 minutes on the counter away from direct heat and sunlight.

Pat both sides dry with a paper towel, then season both sides generously with salt and black pepper.

Heat up either a cast iron or stainless steel skillet over medium high heat until very hot, about 2 to 3 minutes. Add the olive oil then lay down the seasoned steak away from you to prevent any splattering.

Cook for 3 to 4 minutes, until the bottom has a deeply browned exterior and lifts up easily. Flip and cook an additional 4 to 5 minutes. Reduce heat if the pan gets smoky.

Remove the steak to rest for at least 5 minutes before slicing into tiny, bite-sized pieces.

While still warm, toss the steak bites in the reserved 1/4 cup cowboy butter until very well coated.

On a large skillet or griddle over medium high heat, add a drizzle of olive oil. Once glistening, about 1 to 2 minutes, add the corn tortillas. Depending on if you're using a griddle or skillet, you may need to work in batches. Cook the tortillas for 1 minute, then add a generous serving of the freshly grated mozzarella to one side of each tortilla. Fold over the empty half like a taco. Cook for an additional 1 to 2 minutes on each side, until golden and crispy.

Remove the tortillas to open up each and add a scoop of the corn salsa and cowboy butter steak bites. Optional: Garnish with cotija cheese. Enjoy warm.