In a small bowl combine cumin, coriander, and chili powder. Rub the spice mixture into both sides of the flank steak. Place the steak in a large, zip-type plastic bag and add 1/2 cup of picante sauce and the minced garlic. Seal the bag and refrigerate to marinate at least 8 hours, making sure to turn it occasionally.

Remove the steak from the bag and discard the marinade. Coat grill rack or a heavy-bottomed skillet with cooking spray and place the steak on the grill or in the skillet on medium-high setting or over medium-hot coals. Cook 6- to 8-minutes on each side, or until it reaches the desired degree of doneness. Cut diagonally across the grain of the
steak into thin slices and arrange on your serving platter.

Combine remaining 1/2 cup picante sauce with corn and stir well to combine. Serve the picante-and-corn sauce over the steak and
compliment it with a side dish of golden ears of corn or flavored rice of your choice.

Serves 4