Flank or Flat Iron Steak marinated in delicious Asian flavors served with Blistered Shishito Peppers. An easy and flavorful meal that takes minutes to prepare and a quick grilling time!
It’s September and what better time to grill? September and October are my favorite months because the weather is always gorgeous! I love this recipe because I love grilled food, it’s really easy, and it’s ready in under 30 minutes. Perfect meal! This year was the first time I had heard of shishito peppers. My friend went to a restaurant that served them and she said they were so good. So naturally, when I saw them at the grocery store I had to try them.
What are Shishito Peppers?
Let’s talk shishito peppers… Blistered shishito peppers are the new thing! You can find them in restaurants and they are becoming more widely available in grocery stores. Have you tried them? If you haven’t, pick some up next time you go to the store!
Shishito peppers originate in Japan and are in season summer and early fall. They look like they would be a hot pepper but are mostly mild, sweet, and delicate. Only 1 in every 10 peppers has heat. But that one with the heat will surprise you! They are a mild pepper whose flavor comes alive when blistered or charred. Their thin skin helps them to blister and char easily. Peppers can be blistered on the grill, in a pan, or in the oven.
Ingredients
How to Make Asian Steak with Blistered Shishito Peppers
Marinate the Steak
Combine all the ingredients and marinate for at least 30 minutes, but I recommend longer if you have the time. You want all those delicious flavors to soak in. Both flank and flat iron steak are tougher cuts of meat that benefit from marinating.
Grill
Grill on medium-high heat. You will get those beautiful char marks! Cook the meat anywhere from rare to medium. I prefer medium-rare which is an internal temp of 130-140°F. I don’t recommend cooking over medium temperature as these cuts of meat get chewy when overcooked.
Grill Temperatures
- Rare 125-130°F
- Medium-Rare 130-140°F
- Medium 140-150°F
Let the Meat Rest
Let the steak rest for about 10 minutes. This allows the moisture inside to redistribute back through the meat. Giving you tender, moist, and juicy meat. If you cut the meat right away, the moisture will all drain out leaving you with dry meat.
Slice thinly against the grain.
Grill the Shishito Peppers
The peppers are super easy to grill. While the meat rests you just toss them in oil and throw them on the grill. The first side will char and blister, flip then char and blister the other side.
They only took 5 minutes total on my grill. Super quick and easy! They taste great with some flaky sea salt or you can dip them in soy sauce.
Serve with the sliced steak.
More Grilled Recipes:
- Grilled Steak with Garlic Sun-Dried Tomato, Basil Butter
- Asian Pork Burger
- Greek Chicken Souvlaki Pitas with Tzatziki Sauce
Asian Steak with Blistered Shishito Peppers
Equipment
- grill or grill pan
- meat thermometer
Ingredients
- 1½ pounds flat iron or flank steak
- 2 limes juiced
- ¼ cup coconut aminos or soy sauce
- 1½ tbsp sesame oil
- 1 tbsp rice vinegar
- 1½ tsp chili paste
- 2 cloves garlic minced
- 1 tsp ginger minced
- ½ tsp salt
- ½ tsp pepper
- 6 ounces shishito peppers
- 1 tbsp avocado or olive oil
- flaky sea salt, sesame seeds optional garnish
Instructions
Marinate the Steak
- Combine lime juice, coconut aminos, sesame oil, rice vinegar, chili paste, garlic, ginger, salt, and pepper. Place meat in a large bowl or container. Pour marinade over the meat. Marinate 30 minutes up to 24 hours.
Grill
- Heat grill on medium-high heat.Once the grill is hot, place the steak on the grill. Grill 5-7 minutes, flip and continue grilling until internal temperature is between 125-130°F for rare, 130-140°F for medium-rare, and 140-150°F for medium. Take the meat off the grill, sprinkle with sesame seeds, and let it rest for 10 minutes (to allow the juices to release). Slice meat thin and against the grain.
- While the meat is resting, toss shishito peppers in oil. Place on the grill in a single layer. Grill until blistered, flip, and grill until both sides are blistered and charred. Sprinkle with coarse salt or dip in soy sauce. Serve with sliced steak.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Delicious! The recipe was very clear and easy to make. I grew the shisito peppers myself, and am excited to have found such a good recipe to use them in.
That’s awesome you grow your own shishito peppers. I bet they taste amazing!