Rub the meat with olive oil and sprinkle both sides with southwest seasoning.  Put the meat into a zip-lock bag and pack the cilantro around the steak.  Seal the bag and refrigerate for at least 30 minutes.  Start your charcoal.  Next, make the Corn Sauté.  Heat a skillet over high heat.  When the skillet is very hot, add the corn, salt and pepper and cook for about 2 minutes, shaking the skillet from time to time to char the corn evenly.  Add the onions, green onions and garlic and char for another minute.  Add the stock, tomato and cilantro and bring to a boil.  Reduce the heat and simmer for 15 minutes.  While the sauce simmers, put the meat on the fire.  Grill to desired doneness.  Spoon some Corn Sauté onto a plate and top with steak slices.

Our comments:  If I had a dime for every time someone told me how much they like the Steak Chasseur recipe in the 1995 cookbook, I would have exactly ten cents now.  Anyway, this recipe is similar to that one and I like it.