Wash and dry all produce. Preheat broiler to high. Place potatoes in a large pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain, then rinse under cold water.

Halve orange and lime. Grate 1 clove garlic (use other as you like). Roughly chop half the cilantro. Trim, then slice peppers into 1/4-inch-thick rounds. Halve and peel onion, then cut into 1/2-inch-thick wedges. Cut corn kernels from cob.

Squeeze orange and lime into a small bowl. Add chopped cilantro, oregano, cumin, 2 TBSP oil, and as much garlic as you like (start with a pinch and go up from there). Season with salt and pepper.

Place drained and rinsed potatoes on a cutting board. Using the underside of a measuring cup or glass, smash the potatoes until flattened. Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add potatoes and cook until lightly browned and crisped, about 3 minutes per side. Remove from pan and season with salt and pepper.

Place onion, corn kernels, and peppers on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Broil until lightly charred, about 10 minutes. Meanwhile, heat a drizzle of oil in pan used for potatoes over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and let rest 5 minutes.

Thinly slice steak against the grain. Divide between plates along with potatoes and veggies. Tear leaves from remaining cilantro and scatter over top. Serve with mojo sauce on the side for drizzling over veggies or dipping steak and potatoes into.