Coriander Steak with Warm Corn Salad

A simple Mexican-inspired corn salad tops luscious peppery steak.

PREP: 15 minutes GRILL: about 8 minutes

MAKES: 4 main-dish servings

2 teaspoons olive oil

1 tablespoon coriander seeds, crushed

1 teaspoon cracked black peppercorns

¾ teaspoon salt

2 boneless beef top sirloin steaks, inch thick (about 10 ounces each)

1 small red pepper, stems and seeds removed, cut into -inch dice

½ small red onion, finely chopped

2 cups fresh corn kernels (from 4 ears)

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lime juice

½ teaspoon ground cumin

1. Heat 10-inch ridged grill pan over medium-high heat until very hot. Brush pan with 1 teaspoon oil. On waxed paper, mix coriander, black pepper, and ½ teaspoon salt; use to coat both sides of steaks.

2. Place steaks in grill pan; cook about 8 minutes for medium-rare or until desired doneness, turning over once.

3. Meanwhile, in 2-quart saucepan, heat remaining 1 teaspoon oil over medium-high heat. Add red pepper and onion; cook until soft, about 5 minutes, stirring a few times. Add corn; heat through. Stir in cilantro, lime juice, cumin, and remaining ¼ teaspoon salt. Makes about 2 ½ cups salad.

4. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak and serve with corn salad.

EACH SERVING: About 430 calories, 31g protein, 25g carbohydrate, 25g total fat (9g saturated), 84mg cholesterol, 705mg sodium

TIP: If you don’t have a mortar and pestle to crush spices, place them in a zip-tight plastic bag. Seal the bag, then pound several times with a meat mallet, rolling pin, or heavy skillet.