Imagine a dish that combines the rich, mouthwatering sizzle of perfectly grilled ribeye with the vibrant, smoky charm of blistered shishito peppers. This isn't just another steak recipe—this is a gourmet experience that transforms an ordinary dinner into a restaurant-quality feast right in your own kitchen. Get ready to impress your guests and elevate your grilling game with this sensational American-style dish that promises maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ribeye steaks
- 1 cup shishito peppers
- 1/2 cup diced tomatoes
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove ribeye steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Preheat grill or grill pan to high heat (approximately 450-500°F) for direct grilling.
- Pat steaks dry with paper towels and generously season both sides with salt and pepper, ensuring even coverage.
- Toss shishito peppers with 1 tablespoon olive oil and set aside.
- For salsa, combine diced tomatoes, red onion, remaining olive oil, and a pinch of salt in a bowl. Let sit to allow flavors to meld.
- Place steaks on hot grill and cook for 4-5 minutes per side for medium-rare, or adjust timing based on desired doneness.
- During the last 2-3 minutes of steak cooking, grill shishito peppers until they blister and char slightly, turning occasionally.
- Remove steaks and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Chop grilled shishito peppers and fold into prepared salsa.
- Slice steaks against the grain and top with shishito salsa before serving.
Tips
- Temperature is Key: Always let your steaks rest at room temperature before grilling to ensure even cooking and a perfect sear.
- Grill Heat Matters: Aim for a high heat around 450-500°F to create that beautiful caramelized crust on your ribeye.
- Pat Steaks Dry: Use paper towels to remove moisture from the steaks, which helps achieve a superior crust and better seasoning adherence.
- Resting is Crucial: Allow your steaks to rest 5-7 minutes after grilling to let the juices redistribute, ensuring a juicy and tender bite.
- Shishito Pepper Tip: Watch for slight blistering and charring when grilling peppers—this adds a smoky depth to your salsa.
- Slice Against the Grain: When cutting your ribeye, always slice against the grain to maximize tenderness and ease of eating.
Nutrition Facts
Calories: 380kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
