For the Steaks:

1. Remove the steaks from the refrigerator about 20 minutes before grilling.
2. Crush the peppercorns with a rolling pin and add the sea salt to a small bowl. Add the olive oil and rub the steaks with this mixture on both sides.
3. Heat your grill to high or if using charcoal like me, be sure the coals are red and ready.
4. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
5. Place the steaks to a cutting board or platter and let rest 5 minutes before slicing.

For the Grilled Tomatoes:

1. Heat a large cast iron frying pan and place the cherry tomatoes. Sprinkle with sea salt and let them char.
2. Add the sliced onion, sliced jalapeno and garlic to the tomatoes and drizzle with a tbs. or two of olive oil. Let the onion get slightly charred and soften. Add the seasonings and toss.
3. Heat another cast iron frying pan and place the ear of corn in the dry pan to char. When the corn begins to char drizzle a tbs. of olive oil over the corn and continue to let the corn get nice and charred.
4. Remove the corn from the pan and let it cool. When the corn has cooled down and is manageable to handle, slice the kernels of corn off the cob and add to the tomatoes and toss.
5. Add the fresh basil and toss.
6. Taste for seasoning.
7. Serve in a Romaine lettuce leaf for a real nice presentation.