1. Preheat grill to medium high. Remove steak from refrigerator to take off the chill.

2. Prepare salad. Peel outer husks from the corn, leaving just a couple of inner layers.Gently pull the remaining husks down, remove the silks, then pull the husks back up. Grill corn over medium-high heat 8 to 12 minutes, turning every few minutes, until crisp-tender and lightly charred. Let cool.

3. Combine oil, basil, lime juice, vinegar, garlic, sugar, salt, and pepper in a blender or food processor and blend until smooth.

4. Cut corn from cobs (there should be about 2 cups) and combine with tomatoes, onion, and scallions in a serving bowl. Pour on the basil-lime mixture and toss gently to combine.

5. Prepare steak. Brush both sides with oil, then sprinkle each side with salt and pepper. Grill over medium-high heat 4 to 5 minutes per side for medium-rare, or until cooked to desired doneness. Transfer steak to a cutting board, tent with foil, and let sit 10 minutes. Slice steak into about two dozen slices, trimming fat as needed, and divide slices among four plates.

6. Place 1/2 cup baby romaine on each plate next to steak, and top with 1/2 cup corn salad. Serve remaining salad in a bowl on the side.

Source: Hannaford fresh Magazine, July - August 2009