Buffalo Steaks With Pickled Corn Salad And Hottish Sauce
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Rosemary (chopped fresh)1 tbsp
Thyme (chopped fresh)1 large
Garlic (clove, finely diced)1 cup
Extra-Virgin Olive Oil1 cup
White Wine Vinegar1 tbsp
Sugar1 tsp
Turmeric1 small
Red Bell Pepper (diced)2 tbsps
Tarragon (chopped fresh)1 small
Green Bell Pepper (diced)2 tbsps
Chili Powder1 tsp
Cayenne Pepper2 tbsps
Red Wine Vinegar1 tsp
Dijon MustardDirections:
1
Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl
2
Add enough olive oil to cover
3
Place the steaks in a container or large zip-top bag, add the marinade and toss to coat
4
Refrigerate overnight
5
Make the corn salad: Place the corn in a nonreactive bowl
6
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
7
Pour over the corn, cover with plastic wrap and refrigerate overnight
8
Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat
9
Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes
10
Add the chili powder and cayenne; toast the spices about 2 minutes
11
Add the tomato juice, red wine vinegar, mustard and 1 cup water
12
Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes
13
Transfer to a blender and puree until completely smooth
14
Add 1/4 to 1/2 cup water to loosen the sauce, if needed
15
Season generously with kosher salt
16
(The sauce can be made up to 3 days ahead; cover and refrigerate
17
) Preheat a grill to medium high
18
Remove the steaks from the marinade and season well with kosher salt and black pepper
19
Grill approximately 4 minutes on each side for medium rare
20
Let rest while you finish the corn salad
21
Drain the corn
22
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
23
Season the steaks with a little flaky sea salt
24
Serve with the corn salad and a little hottish sauce on the side
25
Photograph by Con Poulos