Drain and rinse the kidney beans. Combine the beans with the corn, capsicum, chilli, onion, cucumber, coriander and lime juice.
Brush the steak with olive oil and sear for 3 - 4 minutes each side depending on your preference of cooking.
Serve the steak over the salsa with an accompanying green salad.
Note: To store fresh herbs such as coriander, wrap the stalks in damp absorbent paper and store in plastic snap lock bags.