Lunch: Coriander Steak with Warm Corn Salad

A no-sweat dinner for your family in under 30 minutes!

Ingredients

2 tsp. olive oil
1 tbsp. coriander seeds
1 tsp. cracked black pepper
3/4 tsp. salt
2 boneless beef top loin steaks
1 small red pepper
1/2 small red onion
2 c. fresh corn kernels
1 tbsp. fresh cilantro leaves
1 tbsp. fresh lime juice
1/2 tsp. ground cumin

Instructions

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

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