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Combine corn, salsa verde and tomato in a medium bowl. Cover and chill for 6 to 24 hours.
Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a sealable plastic bag set in a shallow dish.
Combine Italian dressing, pepper, Worcestershire and cumin in a small bowl; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.
Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160°F), turning once.
To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa.