Buffalo Steaks with Pickled Corn Salad and Hottish Sauce

Total Time:
8 hr 50 min
Prep:
25 min
Inactive:
8 hr
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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.

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.

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.)

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.

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.

Photograph by Con Poulos


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    Make It 5 Ways: Steak