Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Chris Morocco

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

540 calories; fat 30g; saturated fat 12g; cholesterol 129mg; sodium 738mg; protein 48g; carbohydrates 22g; sugars 3g; fiber 4g; iron 5mg; calcium 66mg.
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