Flank Steak With Toasted-Corn Salsa

For salsa, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the corn; cook 8 minutes or until it is lightly charred. Transfer corn to a large bowl; let cool. Add remaining salsa ingredients; toss well.

For steak, mix cumin, chili powder, coriander, and salt in a small cup. Rub steak with spices. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook steak until medium-rare (about 5 minutes per side). Transfer to a platter, cover loosely, and let stand 5 minutes.

Cut steak diagonally across the grain into thin slices. Serve with salsa and corn chips.