Blistered Shishito Pepper Salsa Over Ribeye Steaks

This recipe is from Patrick Maese at patrickmaese.com, where you’ll find lots of delicious low-carb recipe ideas. Here is the full Blistered Shishito Pepper Salsa Over Ribeye Steaks recipe with additional notes.

Ingredients:

For the Shishito Pepper Salsa:

• 4 oz Shishito Peppers
• 1 cup cilantro packed
• 1 cup flat-leaf parsley packed
• 3 garlic cloves peeled
• ¼ cup red wine vinegar
• ½ cup olive oil
• salt & pepper to taste

For the Ribeye Steaks:

• 3-4 100% Grass-fed Angus Ribeye Steaks, 1 lb each

Instructions:

1. Season steaks with salt & pepper and let them come to room temperature, about 45 minutes. Prepare grill for medium-high heat.
2. Meanwhile, heat a skillet (preferably cast iron) over high heat. Add a little oil to the skillet and then the Shishito peppers. Cook, tossing occasionally, until peppers are blistered, about 5 minutes. Transfer to a plate and allow to cool slightly.
3. Remove and discard stems, then place peppers into a food processor. Add cilantro, parsley, garlic cloves, and red wine vinegar to the food processor. Pulse all the ingredients together while drizzling the olive oil into the processor. Season with salt & pepper to taste.
4. Grill steaks over direct heat, turning once, about 4-5 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
5. Slice the steaks and spoon shishito pepper salsa over them. Sprinkle with a little finishing salt.

Notes:

Shishito Pepper Salsa can be prepared a day before and stored covered in the refrigerator.