Ribeye with Shishito Pepper Salsa

This is a recipe that I love because it was so simple and had such a great smokey and tangy flavor. This was a recipe I had been excited to make and was patiently waiting until shishito peppers were in season at my local farmers market and it was worth the wait, because the colors and brightness from the peppers adds so much to this simple recipe!



  • Thick cut Ribeye Steaks – bone-in or boneless
  • 1 cup olive oil
  • ¼ cup red wine vinegar
  • Green onions, diced
  • 4 garlic cloves, minced
  • Shishito peppers about 10
  • Handful of fresh cilantro, chopped
  • Salt and pepper




  1. Set steaks out approximately 30min to an hour ahead of time, to bring to room temperature
  2. Pat dry and season with salt and pepper
  3. Heat grill to medium high heat
  4. Grill steaks over direct heat for about 4 minutes per side, or until you get a nice char
  5. Move steaks to the side to continue to cook over indirect heat, about 4 more minutes per side
  6. Take steak and place the edges over the direct heat and hold for about 2 minutes per side to render fat – you will more than likely have to hold the steak up with tongs unless you have great steak balancing skills!
  7. Check steaks with thermometer and pull when they have reached just below your desired temperature (I pull at 130)
  8. If they are still too rare, continue cooking over INDIRECT heat until satisfied with the temperature
  9. Remove steaks when done and let rest for an additional 15 minutes – do NOT cut into them until they have finished resting!


While the meat is resting…


  1. Put shishitos into a bowl and pour a dine sized amount of high heat oil (avocado, peanut, sesame, etc) over them and rub the oil over the peppers
  2. Heat a skillet, cast iron is ideal, up to high heat
  3. When the pan is hot, add peppers, make sure they are in a single layer so each pepper has some skin touching the skillet
  4. Cook for a few minutes, turning occasionally, until there are several dark, charred spots on each pepper – be sure not to overcook we do not want soft peppers, just plump with seared areas for flavor
  5. Once the peppers have some charred areas, remove and set aside – add a second batch if you weren’t able to fit them in all together
  6. Once cooled, chop them up, removing any soft or large seeded areas
  7. Put them in a bowl and add in the minced garlic, green onions, cilantro, vinegar, olive oil and salt and pepper
  8. Mix together and top each steak with a healthy helping of salsa