I know that it has been a little quiet lately but that’s only because I’ve been hard at work on an e-book filled with fall recipes for you! Make sure that you sign up for the Food n’ Focus newsletter to get your hands on it once it launches next month! If you’re not already signed up, you can enter your email address on the right-hand side of this page to be notified when it’s live! I’m super excited to be working on the recipes for this e-book and can’t wait to share some fun fall flavors with everyone. But before we talk fall, let’s keep talking about summer and grilling with today’s recipe for Grilled Rib Eye Steak with Shishito Pepper Salsa!
Have you ever tried shishito peppers? They are actually a sweet pepper from Eastern Asia but every now and again you get one that’s spicy. It’s a fun game to play because you can think you’re enjoying a mild meal and suddenly you come across a spicy flavor! They are great roasted and perfect for salads and perfect for adding into salsas. I turned a batch of roasted shishito peppers into somewhat of a chimichurri-style salsa to top off my rib eye steaks and the flavor combination was delicious! The sweet peppers and vinegar really create a mouthwatering flavor combination that you’ll want to eat with a spoon.
I’m not typically a rib eye type of girl, mostly I go for the tenderloin cut because I prefer less fat on my meat. However! If you get a good, marbled rib eye steak and season it lightly with salt and then grill it up right, there’s no way that I can resist the flavor! You’ll want to make sure that your steak comes to room temperature for grilling so that it cooks evenly. I also recommend always letting your steak rest before slicing and serving to allow the juices to soak back into the meat.
Grab some shishito peppers this week and try out this steak for yourself!
- 3 1½-inch-thick boneless rib eyes
- Kosher salt, freshly ground pepper
- 1¼ cups olive oil, divided
- 1 pound shishito peppers
- 2 garlic cloves, finely grated
- ¼ cup sherry vinegar vinegar
- Flaky sea salt
- Prepare the steaks by rinsing and patting dry with paper towels and set on a wire rack set inside a rimmed baking sheet. Season generously with kosher salt and pepper and chill, uncovered, until about 1 hour before grilling. Let steaks come to room temperature.
- Preheat the grill to medium-high heat. Grill steaks over direct heat, turning once, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Cook until a thermometer inserted into the thickest part of each steak registers 120° for rare or 125° for medium rare. Steaks will cook slightly while they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
- Meanwhile, heat ¼ cup oil in a large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover bottom of pan in a single layer. Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes. Transfer to another cutting board and repeat with remaining peppers. Let sit until cool enough to touch. Coarsely chop peppers and place in a small bowl. Mix in garlic, vinegar, and remaining 1 cup oil; season with kosher salt.
- Transfer steaks to a platter and spoon shishito pepper salsa over top; sprinkle with sea salt.