In a pot of salted boiling water, cook the corn for 5 minutes. Drain and lightly oil.
Preheat the grill, setting the burners to high. Oil the grate.
Grill the corn on all sides until nicely browned. Transfer to a work surface. Using a knife, cut the kernels off the cob. In a bowl, combine the corn kernels with the radishes, green onions, cilantro, oil and lemon juice. Season with salt and pepper. Mix well.
Season both sides of the steaks with salt and pepper and brush with oil. Grill for 3 minutes on each side for rare or until the desired doneness. Transfer to a plate and let rest for 5 minutes.
On a work surface, slice the steaks. Arrange on a serving dish and garnish with the corn salad.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.