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Trim fat from steak. Combine cocoa, chili powder, brown sugar and cumin in a small bowl. Rub the mixture onto the steak. Coat a grill pan with nonstick cooking spray; heat over medium heat. Add steak; cook for 8 to 12 minutes or until slightly pink in center (160°F), turning once.
Meanwhile, in a medium bowl stir together tomatoes, corn, olive oil, vinegar, salt and black pepper. Toss with butterhead (Boston or bibb) lettuce. Transfer to a serving plate. Slice steak; arrange on top of the lettuce mixture. Serve with Italian flatbread (focaccia).