Steaks with marinated corn salad and hot sauce

Ingredients:

For steaks:

• 4 New York steaks, 225g each (portioned pieces cut from the thin edge of the loin of the beef carcass)
• 1 cup chopped curly parsley
• 3 tablespoons chopped shallots
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 crushed clove of garlic
• 1 tsp pink pepper peas, crushed
• Cold-pressed olive oil
• Coarse salt and freshly ground black pepper
• Flaked sea salt

For the corn salad:

• 2 cups corn kernels (about 4 ears)
• 1/2 cup white wine vinegar
• 1 tbsp. sugar
• Coarse salt
• 1 teaspoon turmeric
• Juice of 2 limes
• 1/2 cup extra virgin olive oil
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 shallot, finely diced
• 2 tbsp finely chopped fresh tarragon
• 1 tbsp finely chopped curly parsley
• 1 tbsp Amber spice mix or
  1 tsp. seasoning with chili powder (recipe) chili powder)

For the hot sauce:

• 1/2 white onion, diced
• Rapeseed oil
• 1/2 small green bell pepper, diced
• 1/2 small red bell pepper, diced
• 1 large clove of garlic, finely chopped
• 1/2 small jalapeño pepper, finely chopped
• 2 tablespoons chili powder
• 1/8 tsp cayenne pepper
• 1/2 cup good quality tomato juice
• 2 tablespoons red wine vinegar
• 1/2 tsp Dijon mustard
• Coarse salt

Preparation:

1. Marinate the steaks: In a small bowl, combine the parsley, shallot, rosemary, thyme, garlic, and peppercorns. Add olive oil until the spices are completely coated. Place the steaks in a container or sealable bag, add the marinade, and toss to combine. Refrigerate overnight.
2. Prepare corn salad: Place the corn in a neutral bowl. In a small neutral saucepan, combine the white wine vinegar, sugar, 1 teaspoon salt, turmeric, and 1/4 cup water and bring to a boil. Pour the mixture over the corn, cover with plastic wrap, and refrigerate overnight.
3. Prepare hot sauce: Grease the bottom of a large saucepan with canola oil and place it over medium heat. Add the onion, bell peppers, garlic, and jalapeño. Steam the vegetables for 5 minutes until softened. Add the chili powder and cayenne pepper.
   
   Toast the spices for 2 minutes. Add the tomato juice, red wine vinegar, mustard, and 1 cup of water and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, until the sauce reaches the consistency of ketchup.
   
   Transfer to a blender and blend until smooth. If needed, add 1/4-1/2 cup water to thin the sauce slightly. Season generously with coarse salt. (The sauce can be made in advance, up to three days, covered, and refrigerated.)
4. Preheat the grill to medium-high heat. Remove the steaks from the marinade and season generously with coarse salt and black pepper. Grill for 4 minutes per side until medium-rare. Let the steaks rest while you finish preparing the corn salad.
5. Drain the corn. Add olive oil and lime juice and let sit for 5 minutes. Then add the bell peppers, shallots, tarragon, parsley, Amber spice mix, and 1 tablespoon of hot sauce.
   
   Sprinkle the steaks with a little flaky sea salt. Serve with corn salad and a drizzle of hot sauce.