Ingredients
- 4 tablespoons unsalted butter
- at room temperature
- 1 tablespoon Buffalo hot sauce
- Kosher salt
- 4 ears of corn
- husked and halved
- 1 1/2 pounds skirt steak
- cut into 4 pieces
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- 1/4 cup crumbled blue cheese (about 2 ounces)
Instructions
- Preheat a grill to medium high.
- Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside.
- Grill the corn, turning often, until lightly charred, about 10 minutes.
- Transfer to a plate.
- Meanwhile, rub the steak with the olive oil and season with salt and pepper.
- Grill 3 to 4 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes; slice.
- Spread the Buffalo butter on the corn and the steak.
- Top the steak with the blue cheese.
- Photograph by Antonis Achilleos
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