Steak With Hot Sauce Butter, Corn and Spinach Salad

steak-corn-spinach
Photo by Charles Masters
Steak With Hot Sauce Butter, Corn and Spinach Salad 3.7 7 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 540 calories
    • Fat 30 g
    • Sat Fat 12 g
    • Cholesterol 129 mg
    • Sodium 738 mg
    • Protein 48 g
    • Carbohydrate 22 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 66 mg

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.Combine the butter and hot sauce in a small bowl until smooth and uniformly orange; set aside.Season the steak with ¾ teaspoon salt and ½ teaspoon pepper. Grill until an instant-read thermometer inserted into the thickest steak registers 130°F, 3 to 5 minutes per side for medium-rare. Top with half of the hot-sauce butter and let rest for 5 minutes before slicing against the grain.Meanwhile, grill the corn, turning occasionally, until the kernels are browned and tender, 4 to 6 minutes. When cool enough to handle, cut the kernels off of the cobs. Combine the corn, spinach, scallions, olive oil, vinegar, and ¼ teaspoon each salt and pepper in a large bowl.Serve the steak topped with the remaining hot-sauce butter, with the salad on the side.

Ingredients

  1. Check canola oil, for the grill
  2. Check 4 tablespoons unsalted butter, at room temperature
  3. Check 1 tablespoon hot sauce (such as Frank’s)
  4. Check 2 strip steaks (1 inch thick; about 2 pounds total), at room temperature
  5. Check kosher salt and black pepper
  6. Check 4 ears corn, shucked
  7. Check 5 ounces baby spinach (about 6 cups)
  8. Check 2 scallions, sliced
  9. Check 2 tablespoons olive oil
  10. Check 1 tablespoon red wine vinegar

Directions

  1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.
  2. Combine the butter and hot sauce in a small bowl until smooth and uniformly orange; set aside.
  3. Season the steak with ¾ teaspoon salt and ½ teaspoon pepper. Grill until an instant-read thermometer inserted into the thickest steak registers 130°F, 3 to 5 minutes per side for medium-rare. Top with half of the hot-sauce butter and let rest for 5 minutes before slicing against the grain.
  4. Meanwhile, grill the corn, turning occasionally, until the kernels are browned and tender, 4 to 6 minutes. When cool enough to handle, cut the kernels off of the cobs. Combine the corn, spinach, scallions, olive oil, vinegar, and ¼ teaspoon each salt and pepper in a large bowl.
  5. Serve the steak topped with the remaining hot-sauce butter, with the salad on the side.