4 tablespoons unsalted butter, at room temperature
1 tablespoon hot sauce (such as Frank’s)
2 strip steaks (1 inch thick; about 2 pounds total), at room temperature
kosher salt and black pepper
4 ears corn, shucked
5 ounces baby spinach (about 6 cups)
2 scallions, sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sat fat 12g
How to Make It
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.
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