Add Mazola® Corn Oil, juices, soy sauce, vinegar, hot sauce, and other vegetables and spices to a large bowl. Mix well.
Cut steak into strips or cubes and place into a large ziploc bag. Pour marinade over steak in bag. Let marinate in fridge for at least 2 hours, up to 2 days. (If you want to grill the meat, don't cut it up, just marinade whole.)
When ready to cook, remove steak from fridge. Heat a cast iron pan or nonstick pan to medium high heat. Let the pan heat up for 5 minutes before placing meat on it.
Once pan is very hot, use tongs to remove steak from bag with marinade. Use tongs over bag to shake meat one or two times gently to get extra marinade off.
Place pieces of meat in searing hot pan. Turn heat down to medium. Cook the meat to your preference - we like it medium well, usually when the edges look slightly charred and the inside isn't pink anymore.
Once cooked, remove from the pan and let rest on a cutting board or platter.
To make the lime crema, stir together the sour cream, lime juice, and sugar in a bowl. I like to make it a little ahead of time and chill before eating, but it tastes great either way.
Store in the fridge in an airtight container.
Make the guacamole just before serving so it doesn't brown.
When ready to eat, layer steak onto a flour tortilla with guac, pico, and the lime crema. Top with more fresh lime juice and cilantro. Enjoy!