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1
Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl.
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2
Add enough olive oil to cover.
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3
Place the steaks in a container or large zip-top bag, add the marinade and toss to coat.
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4
Refrigerate overnight.
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5
Make the corn salad: Place the corn in a nonreactive bowl.
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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.
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7
Pour over the corn, cover with plastic wrap and refrigerate overnight.
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8
Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat.
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9
Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes.
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10
Add the chili powder and cayenne; toast the spices about 2 minutes.
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11
Add the tomato juice, red wine vinegar, mustard and 1 cup water.
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12
Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes.
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13
Transfer to a blender and puree until completely smooth.
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14
Add 1/4 to 1/2 cup water to loosen the sauce, if needed.
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15
Season generously with kosher salt.
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16
(The sauce can be made up to 3 days ahead; cover and refrigerate.)
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17
Preheat a grill to medium high.
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18
Remove the steaks from the marinade and season well with kosher salt and black pepper.
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19
Grill approximately 4 minutes on each side for medium rare.
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20
Let rest while you finish the corn salad.
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21
Drain the corn.
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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.
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23
Season the steaks with a little flaky sea salt.
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24
Serve with the corn salad and a little hottish sauce on the side.
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25
Photograph by Con Poulos
