Coriander Steak With Warm Corn Salad

• 2 tablespoons olive oil
• 2 boneless beef top loin steaks, 10 oz each
• 1 tablespoon coriander seed, crushed
• 12 red onion, finely chopped
• 1 teaspoon cracked black pepper
• 2 cups fresh corn kernels
• 34 teaspoon salt
• 1 tablespoon fresh cilantro, chopped
• 1 red pepper, cut into 1/4 inch pieces
• 1 tablespoon fresh lime juice
• 12 teaspoon ground cumin

1. Heat 10-inch skillet or grill pan over med-high heat until very hot.
2. Brush pan with 1 tbsp oil.
3. On waxed paper, mix coriander, pepper, and 1/2 tsp salt -- use to coat both sides of steaks.
4. Place steaks in grill pan; cook about 8 min, turning once for medium-rare or desired doneness.
5. Meanwhile, in 2-quart saucepan, heat remaining oil over medium-high heat.
6. Add red pepper and onion, cook, stirring occassionally until very soft, about 5 minutes.
7. Stir in corn; heat through.
8. Stir in cilantro, lime juice, cumin, and remaining salt.
9. Makes about 2 1/2 cups.
10. Transfer steaks to cutting board.
11. Thinly slice steak and serve with corn salad.

olive oil, loin, coriander seed, red onion, cracked black pepper, corn kernels, salt, fresh cilantro, red pepper, lime juice, ground cumin

Taken from www.food.com/recipe/coriander-steak-with-warm-corn-salad-353042 (may not work)