Buffalo Steaks with Pickled Corn Salad and Hottish Sauce

• 1 cup chopped fresh curly parsley
• 3 tablespoons minced shallot
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• 1 teaspoon pink peppercorns, crushed
• Extra-virgin olive oil
• 4 8 -ounce buffalo strip steaks
• Kosher salt and freshly ground black pepper
• Flaky sea salt
• 2 cups corn kernels (from about 4 ears of corn)
• 1/2 cup white wine vinegar
• 1 tablespoon sugar
• Kosher salt
• 1 teaspoon turmeric
• 1/2 cup extra-virgin olive oil
• Juice of 2 limes
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 shallot, finely diced
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh curly parsley
• 1 tablespoon Amber spice mix or 1 teaspoon chili powder
• Canola oil
• 1/2 white onion, diced
• 1/2 small green bell pepper, diced
• 1/2 small red bell pepper, diced
• 1 large clove garlic, finely diced
• 1/2 small jalapeno pepper, finely diced
• 2 tablespoons chili powder
• 1/8 teaspoon cayenne pepper
• 1/2 cup good-quality tomato juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dijon mustard
• Kosher salt

1. Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl.
2. Add enough olive oil to cover.
3. Place the steaks in a container or large zip-top bag, add the marinade and toss to coat.
4. Refrigerate overnight.
5. Make the corn salad: Place the corn in a nonreactive bowl.
6. Combine the white wine vinegar, sugar, 1 teaspoon salt and the turmeric with 1/4 cup water in a small nonreactive saucepan and bring to a boil.
7. Pour over the corn, cover with plastic wrap and refrigerate overnight.
8. Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat.
9. Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes.
10. Add the chili powder and cayenne; toast the spices about 2 minutes.
11. Add the tomato juice, red wine vinegar, mustard and 1 cup water.
12. Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes.
13. Transfer to a blender and puree until completely smooth.
14. Add 1/4 to 1/2 cup water to loosen the sauce, if needed.
15. Season generously with kosher salt.
16. (The sauce can be made up to 3 days ahead; cover and refrigerate.)
17. Preheat a grill to medium high.
18. Remove the steaks from the marinade and season well with kosher salt and black pepper.
19. Grill approximately 4 minutes on each side for medium rare.
20. Let rest while you finish the corn salad.
21. Drain the corn.
22. Add the olive oil and lime juice and let sit 5 minutes, then add the bell peppers, shallot, tarragon, parsley, Amber spice mix and 1 tablespoon of the hottish sauce.
23. Season the steaks with a little flaky sea salt.
24. Serve with the corn salad and a little hottish sauce on the side.
25. Photograph by Con Poulos

fresh curly parsley, shallot, fresh rosemary, thyme, clove garlic, pink, extravirgin olive oil, buffalo, kosher salt, salt, corn kernels, white wine vinegar, sugar, kosher salt, turmeric, extravirgin olive oil, red bell pepper, yellow bell pepper, shallot, tarragon, fresh curly parsley, amber spice, canola oil, white onion, green bell pepper, red bell pepper, clove garlic, jalapeno pepper, chili powder, cayenne pepper, tomato juice, red wine vinegar, dijon mustard, kosher salt

Taken from www.foodnetwork.com/recipes/marc-forgione/buffalo-steaks-with-pickled-corn-salad-and-hottish-sauce.html (may not work)