Ingredients

• 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

Instructions

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