Coriander Steak with Warm Corn Salad

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.