Steak
In a large bowl, whisk together 2 tablespoons lemon juice, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Add the steaks and toss to coat with the marinade. Cover and let sit for 30 minutes.
Sprinkle coarse salt on both sides of steak and place on indirect heat side of grill. Cover and cook, with all vents open, turning and taking temperature with an instant read meat thermometer every 2 or 3 minutes, until steaks register 105°F for medium-rare or 115°F for medium on an instant-read thermometer, about 10 to 15 minutes.
Transfer steaks to direct heat side of grill and cook, turning every 30 seconds, until a deeply seared on both sides and internal temperature registers 125°F for medium-rare or 135°F for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at 5 to 10 minutes. Carve and serve immediately.
Salad
Preheat the grill, banking the coals on one half to create direct and indirect heat zones. Place a 9-inch cast iron skillet on the grill and let preheat for 3 to 5 minutes, until hot, but not smoking. Add the oil and tomatoes (Make sure to stand back a bit, in case the oil flames). Using a heat resistant glove and a long spatula, stir the tomatoes for 30 seconds to 1 minutes, until blistered in spots. Carefully remove skillet and transfer tomatoes to a bowl.
Place the corn next on the direct heat side of the grill. Cook, turning every couple of minutes, until the kernels are blistered on all sides, about 6 to 8 minutes total. Transfer to a cutting board.
Cut the kernels off the cobs and add to the bowl with the tomatoes.
In a small bowl, whisk together the 1/4 cup oil, 2 tablespoons lemon juice, honey, 1/4 teaspoon salt and 1/4 teaspoons pepper.
Add the feta cheese, basil and mint to the bowl with the corn and tomatoes. Drizzle the dressing over the top and gently toss to coat.
