Categories: Steak

Ingredients

• 3- 1 1/2-inch thick boneless rib eyes
• Kosher salt, black pepper
• 1 1/4 cups olive oil, divided
• 1 lb. shishito peppers
• 2 garlic cloves, finely grated
• 1/4 cup sherry vinegar
• Flaky sea salt

Directions

1. The night before you plan to cook the steaks, pat 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 temp.

2. Prepare a grill for medium-high, indirect 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. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side to render some of the fat, about 2 minutes per side. Repeat with remaining steaks. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.

3. Meanwhile, heat 1/4 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.

4. Transfer steaks to a platter and spoon shishito pepper salsa over top; sprinkle with sea salt.

Email to a friend | Print this recipe | Back