Strip Steaks with Corn Salad
Ingredients
- 4 ears of corn, kernels cut off (about 2 cups)
- 1 cup chopped piquillo peppers (from a 10- to 12-ounce jar)
- 1/2 cup fresh parsley, chopped, plus more for topping
- 1/3 cup pitted marinated mixed olives, chopped
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground pepper
- 3 8-ounce boneless strip steaks
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
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