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)

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Instructions

1. Preheat a grill to medium high. Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside.
2. 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.
3. Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese.
4. Photograph by Antonis Achilleos