Buffalo Steaks with Pickled Corn Salad and Hottish Sauce

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

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