Chile-Spiced Tenderloin Steaks

3 tbsp. fresh lime juice
1 tsp. ancho chile powder
1 tsp. dried oregano
2 tsp. minced garlic
3/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. red pepper
4 (4oz. each) beef tenderloin steaks

Toasted Corn and Tomato Salad:
2 tbsp. lime juice
1 tbsp. olive oil
1 tsp. minced garlic
¼ tsp. salt
¼ tsp. hot sauce
1 cup fresh corn
1 cup havled cherry tomatoes
½ cup diced red bell pepper
½ cup diced red onion
1 tsp. fresh oregano

Prepare grill.

Combine first 8 ingredients in a small bowl, and rub marinade mixture evenly
over both sides of steaks. Let steaks stand at room temperature 15
minutes. Remove steaks from marinade, and discard remaining marinade.
Place steaks on a grill rack coated with cooking spray, and grill 5
minutes on each side or until desired degree of doneness. Remove from
grill, and let stand 5 minutes.

Whisk together lime juice, oil, garlic, salt and hot sauce in small bowl.
Toast 1 cup fresh corn in dry skillet 2 minutes, or until golden, stirring frequently.

For salad: Toss corn with remaining ingredients in medium bowl. Stir in juice
mixture. Let stand 15 minutes. Toss gently before serving along with the
steaks and flour tortillas

4 servings