Asian Steak with Blistered Shishito Peppers
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!
Print
Pin
Servings: 6
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.