May is commonly regarded as the national month of barbecue and the beginning of the high season of grilling for the year. Here at Summerset, Memorial Day is Grilling Day and should be commemorated with backyard grill fests as we remember those who gave their lives for our country. Bringing flavor and heat together, Grilled Rib Eye with Shishito Pepper Salsa features tender and succulent sliced rib eye covered with a charred and spicy salsa.
Using fresh top-grade boneless rib eye steaks, cover with salt and pepper and chill overnight until one hour before grilling, and then allow to rise to room temperature. Grill over direct heat to sear each face and side, including the fatty cap and then finish over indirect heat. The salsa is a combination of chopped shishito peppers sautéed and blistered in oil tossed with fresh garlic, vinegar, olive oil, and salt. Served medium rare to medium, sliced evenly, and covered with salsa, these steaks are a delight to the senses with beautiful color, intense aroma, and luscious taste. There isn’t a better way to kick off the summer because Memorial Day is Grilling Day.
Grilled Rib Eye with Shishito Pepper Salsa Ingredients
- 3 1½-inch-thick boneless rib eyes (about 1¼ pounds each)
- Kosher salt, freshly ground pepper
- 1¼ cups olive oil, divided
- 1 pound shishito peppers
- 2 garlic cloves, finely grated
- ¼ cup sherry vinegar or red wine vinegar
- Flaky sea salt
Grilled Rib Eye with Shishito Pepper Salsa Directions
- 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. (If you don’t have time, skipping the overnight chill is fine.) Let steaks come to room temperature.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). 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. Insert an instant-read thermometer into the thickest part of each steak; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. If they’re not quite there, continue to cook over indirect heat—another 2–4 minutes should do it. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
- Meanwhile, heat ¼ cup oil in a large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover the bottom of the pan in a single layer (don’t crowd). Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes. (You don’t want them to collapse or soften too much.) 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.
- Transfer steaks to a platter and spoon shishito pepper salsa over top; sprinkle with sea salt.
Do Ahead: Salsa can be made 8 hours ahead. Cover and chill.
Taken from bonappetit.com