This dish was inspired by a recipe in the latest issue of Bon Appetite. I swapped Shishito peppers for padrons – so good!
1½-inch-thick boneless rib eyes (1¼ pounds or so)
Salt and pepper
1 lb Padron or shishito peppers
2 garlic cloves, finely grated
2 tbsp sherry vinegar
Season steak generously with l salt and pepper.
Prepare a grill for medium-high, indirect heat. 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.
Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
Meanwhile, heat 1 tbsp oil in a large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover bottom of 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 1/2 cup oil; season with salt.
Serve the steaks topped with the salsa.
Serves 2 – 4.