1 cup halved cherry tomatoes, halved, room temperature
2 Tablespoons chopped fresh basil, plus more for garnish
2 Tablespoons chopped fresh parsley, plus more for garnish
1 Tablespoon red wine vinegar
4 Tablespoons Danish Creamery Butter
Whisk together balsamic vinegar, soy sauce, olive oil, honey, garlic, 1 teaspoon salt and ½ teaspoon pepper in a glass measuring cup. Place steaks in a large zip top plastic bag and pour in marinade. Seal bag and toss to coat. Marinate in the refrigerator for at least 2 hours hours and up to 8 hours.
Preheat grill to medium-high heat. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Flip and continue to grill 3 to 5 minutes for medium-rare, or until an instant read thermometer registers 135°F when inserted into the center of the steak.
Transfer the steaks to a cutting board, tent with foil and let rest 5-10 minutes.
While the steaks rest, make tomato corn salsa. Cut corn kernels off the cob and place in a bowl along with tomatoes, basil and parsley. Add vinegar and season with salt and pepper; toss gently to combine.
Add butter to a small skillet and melt over medium heat. Cook, stirring every so often, until milk solids begin to brown and smell nutty, about 5 minutes. Pour over corn mixture and toss to combine (make sure everything is room temperature or the butter will clump).
To serve, transfer steaks to a platter and spoon tomato corn salsa over top. Garnish with fresh basil and parsley.