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.