1.To make anchovy butter, mash ingredients in a small bowl with a fork until well combined. Roll mixture tightly in plastic wrap to make a log; refrigerate until firm.
2.Brush corn with 2 teaspoons of the oil; cook on a heated barbecue grill plate (or chargrill pan or grill), turning, 15 minutes or until lightly charred and tender. Cool 5 minutes.
3.Brush steaks all over with 1½ tablespoons of the oil; cook on barbecue 2 minutes each side for medium-rare, or until cooked as desired. Cover steaks; rest 5 minutes.
4.Combine onion, tomatoes, juice and remaining oil in a large bowl; season. Cut kernels from corn, keeping kernels together in large pieces. Add to bowl with coriander; toss gently to combine.
5.Serve steaks topped with sliced anchovy butter and corn salad.
Make the anchovy butter a day ahead and refrigerate, or even a month ahead and freeze it. New-York cut steak (boneless sirloin), eye fillet, rib-eye and rump steaks are all suitable for this recipe.Note