Preheat the grill to medium-high heat.
Pat the steaks dry with paper towels. Brush lightly with olive oil and season generously with salt and pepper.
Place the corn on the grill and cook, turning occasionally, until lightly charred and tender, about 8 to 10 minutes. Transfer to a cutting board and let cool slightly, then cut the kernels off the cob.
Grill the steaks until browned and cooked to your preferred doneness, about 4 to 6 minutes per side depending on thickness. Transfer to a cutting board and let rest for 5 to 10 minutes before slicing.
While the steak rests, make the balsamic butter glaze. Add the balsamic vinegar and honey to a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat and cook for 6 to 8 minutes, stirring occasionally, until the vinegar reduces and becomes slightly syrupy.
Remove the glaze from the heat and whisk in the Challenge Salted Butter until smooth and glossy. Season with black pepper to taste.
In a large serving bowl or platter, arrange the greens, grilled corn, cherry tomatoes, red onion, and feta.
Slice the steak against the grain and place it over the salad.
Drizzle with the warm balsamic butter glaze and serve immediately.
You can easily customize this salad with what you have on hand. Cucumbers, bell peppers, avocado, grilled zucchini, or any other summer vegetables would all work well.
For the cheese, feta adds a salty, creamy bite, but cotija, blue cheese, goat cheese, or shaved Parmesan would also be delicious.
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