Directions:

Pat the steak dry.

In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander, and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes.

Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it. Flip the steak and cook for another 4 to 5 minutes for medium-rare, or until desired doneness is achieved.

Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes before slicing.

While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest,the remaining 1/4 teaspoon salt, and pepper to taste; mix gently.

Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates, and top with corn and grape salad.

Garnish with cilantro.