For the Corn Salad:

• 2 Cups Freshly Cooked Corn Kernels (about 3 medium ears)
• ¼ Cup Finely Diced Red Bell Pepper
• ¼ Cup Finely Diced Red Onion
• 1 teaspoon Minced Jalapeno Pepper, With Seeds
• 3 Tablespoons Vegetable Oil
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Finely Chopped Fresh Dill
• ¼ Teaspoon Kosher Salt

For the Rub:

• 2 Teaspoon Whole Black Peppercorns
• 1 ½ Teaspoon Cumin Seeds
• 1 ½ Teaspoon Chili Powder
• 1 ½ Teaspoon Brown Sugar
• 1 ½ Teaspoon Kosher Salt
• 1 Teaspoon Dried Oregano
• ½ Teaspoon Granulated Garlic

The Steak:

• 1 Sirloin Steak, 1 ½ to 2 lbs. and 1 ¼ Inches Thick
• Extra-Virgin Olive Oil

Directions:

The corn salad: In a large bowl combine the corn, bell pepper, onion, and jalapeno.

In a small saucepan whisk together the vegetable oil, mustard, vinegar, sugar, dill, and salt. Bring to a simmer over medium-high heat and pour the warm vinaigrette over the corn mixture. Toss well and allow to stand at room temperature until ready to serve.

The rub: Using a spice grinder or mortar and pestle, coarsely grind the peppercorns and cumin seeds. Place in a small bowl and combine with the remaining rub ingredients.

The steak: Trim the steak of any excess fat. Press the rub into both sides of the steak and allow to stand at room temperature for 20 to 30 minutes before grilling.

Lightly brush or spray both sides of the steak with olive oil. Grill over direct medium heat until the internal temperature reaches 145 degrees fahrenheit for medium rare, about 10-12 minutes. Flip the steak once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes before slicing thinly across the grain. Serve warm with the salad.

Makes 4 servings.