Buffalo Steaks with Pickled Corn Salad and Hottish Sauce

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For the steaks:

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

For the corn salad:

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

For the hottish sauce:

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