Pre-heat grill to med-high.
In a small bowl, mix Kosher Salt (1 1/2 teaspoon),Ground Cumin (1 1/2 teaspoon), Smoked Paprika (1 1/2 teaspoon). Coat both sides of Flank Steak (2 pound) with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.
Shuck and clean the Corn Cob (3 ear), wiping off stray threads with a kitchen towel. Cut kernels off with a large sharp knife and place into a large bowl.
Thinly slice Radish (10) and place into the bowl. Very thinly slice the Red Onion (1/4) and place in the bowl. Add Italian Flat-Leaf Parsley (1/4 cup).
Add the juice from the Lime (2), Olive Oil (1/8 cup), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), and Ground Coriander (1 teaspoon) and toss well. Set aside or refrigerate for up to 3 hours.
Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side. Let stand 10 minutes before slicing.
Serve with Corn Radish Salad.