Buffalo Steaks with Pickled Corn Salad and Hottish Sauce

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  • Level: Intermediate
  • Total: 8 hr 50 min
  • Prep: 25 min
  • Inactive: 8 hr
  • Cook: 25 min
  • Yield: 4 servings
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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


  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.
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