Categories: Steak
Ingredients
- 11/2 teaspoons cumin seeds
- 11/2 teaspoons Sichuan peppercorns or 1/2 tsp. black peppercorns
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 pound flatiron steak, thinly sliced against the grain
- 8 shishito peppers or Padrón chiles, halved crosswise if large
- 2 tablespoons vegetable oil
- Lime wedges (for serving)
- special equipment
- Spice mill or mortar and pestle; 8 bamboo skewers, soaked in water 30 minutes
Directions
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Coarsely grind cumin seeds, Sichuan peppercorns, salt, and red pepper flakes in a spice mill or mortar and pestle (you still want some pieces of spice); set Sichuan salt aside.
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Prepare grill for medium-high heat. Thread beef (fold over as needed to skewer) and peppers alternately onto skewers, starting and ending with beef. Brush with oil and season with reserved Sichuan salt. Grill, turning often, until lightly charred and beef is medium-rare, 5–7 minutes.
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Serve with lime wedges for squeezing over.