Name: Grilled Rib Eye with Shishito Pepper Salsa
Yield: 8 servings
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

Sliced grilled rib eye steak with shishito pepper salsa on a wooden cutting board.

Peden + Munk

Cooking the peppers for only a short time preserves their green color and means they’ll bring some bite and texture to the salsa.

Recipe notes