According to the package directions, cook the orzo.

While the water is boiling, start chopping and preparing the vegetables, starting with the fresh corn, so it's ready to go. Make sure to rinse all your vegetables well, and pat dry.

Add the corn in the final minute of cooking, then drain and rinse.

In a large bowl, mix all the vegetables and cilantro, along with orzo and corn mixture.

Prepare the dressing by mixing the olive oil, chopping cilantro, and lime juice together in a glass measuring cup.

Toss the salad with the dressing and mix well. You can serve immediately, or refrigerate until ready.

Mix the spices together in a plastic resealable bag.

Trim your sirloin steak, and cut into 1-inch pieces.

Add the meat to the bag, just a few at a time, and shake until every piece is covered.

Slide the meat onto skewer sticks, making sure to leave about 1/4 inch between each one.

Grill the kabobs over medium heat, about 8-12 minutes, or until meat is cooked to your liking. Turn them a couple times for even grilling.

If you want to slice the steak instead, shake the entire piece of meat in the plastic bag until well coated.

Grill over medium heat until finished to your preference.

Remove from heat, cover with foil, and let sit for about 10 minutes before thinly slicing along the grain.