Fire grilled, 100% Grass-Fed Angus Ribeye steaks with a blended salsa of blistered shishito peppers, cilantro, parsley and garlic.
A good salsa verde incorporates garlic, herbs, oils, vinegar and some form of heat, like green chiles or pepper flakes. What’s unconventional in this finishing sauce though, is the use of shishito peppers. A native plant of Japan, these small peppers are generally mild… though you may come across one or two that pack some heat. They are roughly 100 times milder than a jalapeño. Their skin is fairly thin, so they work well with a quick zap of heat. This will blister the outer skin but still leave the pepper crunchy and bright. Simply sprinkle them with a little sea salt and they’re a perfect finger food or appetizer.
I took it one step further and incorporated the peppers into this salsa verde. With their bright, fresh, vegetal flavor, they pair wonderfully in a finishing sauce. Similar to a chimichurri, you’ll simply spoon this over a rich, fatty piece of meat like ribeye which balances the flavors wonderfully.
Of course, when using herbs and chiles you want to make sure you’re using the freshest ingredients to get the most flavors out of your dish. The shishito pepper is generally available year round but peak in summer and early fall. Luckily, I’m always able to find the freshest seasonal ingredients at my local Sprouts Farmers Market. Grabbing fresh produce and swinging by the Sprouts butcher shop for a pasture raised, 100% Grass-Fed Angus steak makes for an easy one-stop shopping experience. Their beef is pasture raised in the USA at family farms, just the way nature intended.
So fire up the grill, blister some shishito peppers, blend it all together with fresh herbs for a this delicious, flavorful meal!
Blistered Shishito Pepper Salsa over Grilled Ribeye Steak
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
- 3-4 100% Grass-fed Angus Ribeye Steaks 1lb each
- Season steaks with salt & pepper and let them come to room temperature, about 45 minutes. Prepare grill for medium-high heat.
- 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 plate and allow to cool slightly.
- 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.
- Grill steaks over direct heat, turning once, about 4-5 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
- Slice the steaks and spoon shishito pepper salsa over them. Sprinkle with a little finishing salt.
Faith Kristiansen says
Oh my gosh! The salsa was so incredibly good. I substituted balsamic vinegar and didn’t add any parsley. Just added a little salt. Amazing!
Oh! balsamic vinegar sounds like it would be amazing! A little bit of sweetness to go with the spice. Love it!