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Submission: On October 02 via manual from AE — Scanned from CA
Submission: On October 02 via manual from AE — Scanned from CA
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Beef
GRILLED RIBEYE WITH SHISHITO SALSA
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Jump to Recipe
Beef
GRILLED RIBEYE WITH SHISHITO SALSA
If you think that grilling can’t be elegant, then you have to try this Grilled
Ribeye Steak with Shishito Salsa. It hits all the flavor wickets! Smoky, savory,
acidic, spicy, with just a touch of sweetness.
This is the perfect summer date night recipe to enjoy at home and is perfect for
sharing. So fire up the grill and let’s get cooking!
TABLE OF CONTENTS
* Grilled Ribeye with Shishito Salsa
* How to Make Grilled Ribeye with Shishito Salsa
* Tools Needed
* Ingredients and Substitutions
* The Process
* Understanding Grades of Beef
* Tips for Making Perfectly Grilled Ribeye
* What are Shishito Peppers?
* Storage and Reheating Instructions
* More Summer Grilling Recipes to Try Now
GRILLED RIBEYE WITH SHISHITO SALSA
This is the newest recipe in my Summer Grilling Series and it’s coming it hot! I
recently dined at a restaurant called Loro in Austin, TX. It’s a homage to Texas
BBQ with roots in Asian flavors. I had this incredible smoked and grilled
bavette steak with shishito salsa verde that I knew I had to rush home and
recreate.
While this grilled ribeye recipe isn’t the exact same, it might be even better
(sorry Loro!)! I added a bit of cara cara orange to the salsa and it absolutely
transforms the dish. The combination of the slightly spicy shishitos with
orange, shallot, lime, and a bit of cilantro is the perfect pairing for tender
grilled ribeye steak.
I am a huge steak girl, but sometimes it can feel like a heavy meal. This recipe
is the perfect summer steak dish–the salsa makes it feel light without
sacrificing any flavor. Plus, I am OBSESSED with shishitos. If you love them
too, check out my recent recipe for Grilled Steak Kabobs with Shishitos.
For more summer BBQ worthy recipes, check out all my Grilling Recipes!
HOW TO MAKE GRILLED RIBEYE WITH SHISHITO SALSA
In this section, I’ll walk you through the step-by-step process of grilling
perfect ribeye steak that’s bursting with flavor. From selecting the perfect
piece of steak to mastering the grilling techniques, get ready to elevate your
steak game for your next summer cookout!
TOOLS NEEDED
* Mixing Bowl
* Sharp Knife
* Cutting Board
* Grill or Grill Pan
* Meat Thermometer
INGREDIENTS AND SUBSTITUTIONS
* Ribeye. Head to the butcher and grab a really nice, well-marbled ribeye. Opt
for a piece that’s almost 2 inches thick–it’s much more forgiving and more
difficult to overcook.
* Shishito peppers. Shishito peppers are readily available in most grocery
stores including Trader Joe’s, Whole Foods, HEB, etc.
* Orange. If you can find cara cara oranges, they are the best! Otherwise, try
a nice navel orange.
* Shallot. Shallot adds the perfect hint of onion without being overwhelming.
You could swap in any onion variety, just make sure to mince it finely.
* Ginger. Fresh ginger adds a bit of spice while keeping the salsa fresh and
citrusy.
* Thai chile. This is an optional ingredient as any chile will work, but I love
the flavor of red thai chiles!
* Olive oil. This is the perfect occasion to bust out the good stuff! Pick
something with big flavor.
THE PROCESS
1. Season the steak. A few hours before you plan to cook, season the steak all
over with kosher salt and pepper. Lay the steak on a plate and leave it
uncovered in the fridge for up to 8 hours.
2. Bring the steak to room temperature. An hour before you plan to cook, pull
the steak out of the fridge and let it come to room temperature.
3. Prep the grill. Before using your grill, make sure to clean the grates of
any food and debris. Lightly grease the grates with nonstick spray. Preheat
an outdoor grill where one side is medium-high heat and the other side is
low heat. Close the lid and wait until the temperature reaches 450 F.
4. Grill the steak. Place the steak on the hot side of the grill and grill 4-5
minutes per side, until browned with grill marks. Transfer to the cool side
of the grill until the internal temperature reaches 130 F. Remove from the
grill and let the grilled ribeye rest for 10 minutes before slicing.
5. Grill the peppers. Toss the shishito peppers with 1 tablespoon of oil, salt,
and pepper and grill for 6-7 minutes, until blistered. Remove from the grill
and once they’re cool, remove the stems and finely chop.
6. Make the salsa. Mix together the remaining ingredients for the salsa and
season to taste with salt and pepper. Serve over the grilled ribeye steak.
Season the steak several hours before cooking. Grill to perfection. Always use a
meat thermometer! Grill the shishito peppers until blistered. Mix the salsa
ingredients together.
UNDERSTANDING GRADES OF BEEF
When it comes to purchasing beef, understanding the different grades can help
you make an informed decision and ensure the best quality for your desired
cooking method. Let’s take a closer look at the different grades of beef:
1. Prime Grade: Considered the highest quality, prime grade beef is
well-marbled with fat, which contributes to its tenderness, juiciness, and
exceptional flavor. This grade is often found in high-end steakhouses and
specialty meat markets. Prime grade beef is relatively scarce and commands a
higher price point.
2. Choice Grade: Choice grade beef is the most commonly available grade and
strikes a balance between tenderness and affordability. It has less marbling
than prime grade but still delivers good flavor and tenderness. Choice grade
beef is a popular choice for everyday cooking and grilling.
3. Select Grade: Select grade beef is leaner than prime or choice, with less
marbling. It tends to be less tender and may require additional attention
during cooking to prevent dryness. Select grade beef is often a more
economical choice but can still be enjoyable when cooked properly and with
flavorful marinades or tenderizing techniques.
4. Other Grades: There are also specialty and alternative grading systems used
in certain regions or for specific purposes. For example, Wagyu beef from
Japan is highly regarded for its intense marbling and tenderness.
Additionally, grass-fed or organic beef may be labeled differently based on
specific certifications or standards.
Keep in mind that while beef grading provides a general indication of quality,
it is not the sole determinant of a great eating experience. Factors like proper
aging, handling, and cooking techniques also play significant roles in achieving
a delicious final result.
It’s always a good idea to consult with your local butcher or trusted meat
purveyor to ensure you select the best steak for this recipe.
TIPS FOR MAKING PERFECTLY GRILLED RIBEYE
Grilling the perfect steak can feel intimidating! When you’re spending a lot on
a quality cut of beef, there’s a lot of pressure to keep it tender and not
overcook it. Here are all my best tips for making perfect grilled ribeye every
time:
1. Choose the right piece of steak: Opt for a really well-marbled ribeye that’s
at least 24 oz. Cooking one steak and sharing makes it much more difficult
to overcook.
2. Season ahead of time: Season your steak liberally several hours before
cooking the steak so that the seasoning really has time to permeate.
3. Bring your steak to room temperature before cooking: A room temperature
steak cooks more evenly!
4. Preheat the grill: Ensure your grill is preheated before adding the steak
for proper searing.
5. Embrace cooking zones on the grill: Heat one side of the grill to high heat,
and the other side to low heat. Sear the steak for 4-5 minutes per side on
the high heat and then transfer to the cooler side of the grill to finish
cooking at a slower pace.
6. Use a meat thermometer: To make sure your steak is cooked to the perfect
temperature, always use a meat thermometer.
7. Rest before serving: Once the steak is off the grill, allow it to rest for a
few minutes. This helps the juices redistribute, resulting in tender and
flavorful steak.
WHAT ARE SHISHITO PEPPERS?
Shishito peppers are a popular Japanese variety of pepper known for their mild
heat and unique flavor. They are small and slender, usually measuring about 2 to
4 inches in length. Shishito peppers are typically green, although they can turn
red as they mature.
What sets shishito peppers apart is their flavor profile. Most of the peppers
are mild and sweet, but occasionally you’ll encounter one with a slightly spicy
kick. The peppers have thin walls, making them perfect for grilling or
blistering in a hot skillet, which enhances their flavor and gives them a
slightly smoky taste.
Shishito peppers have gained popularity in recent years, not only in Japanese
cuisine but also in various international dishes. They are often enjoyed as a
tasty appetizer or side dish, and their versatility makes them a great addition
to stir-fries, salads, or even stuffed with fillings.
STORAGE AND REHEATING INSTRUCTIONS
When it comes to storing and reheating grilled ribeye with shishito salsa, a few
simple practices can help maintain their flavor and texture:
1. Storage: If you have leftover steak, store the steak and shishito
separately. Place the cooked steak in an airtight container or wrap them
tightly with plastic wrap. Store them in the refrigerator for up to 3-4
days.
2. Reheating: To reheat your grilled ribeye, there are a couple of options:
* Oven or Broiler: Preheat your oven or broiler to medium heat. Arrange the
steak close together on a baking sheet or broiler pan, and heat them for
about 5-7 minutes, or until warmed through. Keep a close eye on them to
avoid overcooking.
* Stovetop: Heat a skillet or grill pan over medium heat and add a small
amount of oil or butter. Sear the steak, turning occasionally, until
heated through. This method helps retain some of the original grilled
flavor.
3. Serving Tips: When reheating, be mindful not to overcook the steak, as it
can result in a tougher texture. To help keep the steak moist, you can brush
it with a little sauce or broth while reheating. It’s also a good idea to
add fresh herbs or a squeeze of citrus juice to enhance the flavors before
serving.
While reheating can be convenient, grilled ribeye is often best enjoyed fresh
off the grill. If possible, try to cook just the amount you and your guests will
consume to ensure the highest flavor and texture quality.
--------------------------------------------------------------------------------
This Grilled Ribeye with Shishito Salsa is one of my new favorite grilling
recipes. It’s perfect for a summer date night and proves that grilling can be
elegant! If you do give it a try, be sure to let me know! Leave a comment with a
star rating below. Be sure to subscribe to my weekly newsletter and never miss a
new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE
hearing about & seeing your SMF creations!
MORE SUMMER GRILLING RECIPES TO TRY NOW
GRILLED PORK TENDERLOIN WITH CHIMICHURRI
GRILLED STEAK KABOBS WITH SHISHITO PEPPERS
EASY POLLO ASADO
BEEF KOFTA KEBABS
This post may contain affiliate links from which I receive a small commission at
no additional cost to you. Affiliate links allow me to keep providing great
recipes for free and I never recommend products that I don’t love and personally
own.
Main Dishes
GRILLED RIBEYE WITH SHISHITO SALSA
If you think that grilling can't be elegant, then you have to try this Grilled
Ribeye Steak with Shishito Salsa. It hits all the flavor wickets! Smoky, savory,
acidic, spicy, with just a touch of sweetness. This is the perfect summer date
night recipe to enjoy at home and is perfect for sharing.
Print Recipe Pin Recipe
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Makes: 2 – 4 servings
INGREDIENTS
* 1 – 24 oz ribeye steak, 2" thick
* 3 tablespoons olive oil, divided
* 4 oz shishito peppers, rinsed
* 1 garlic clove, grated
* 1 teaspoon grated ginger or ginger paste
* 1 – 2 red Thai chilies, minced
* 1/2 cup diced orange segments
* 1 small shallot, finely minced
* 3 tablespoons minced cilantro
* 1 tablespoon soy sauce
* 1 lime, juiced
* kosher salt
* pepper
INSTRUCTIONS
* Season the steak. A few hours before you plan to cook, season the steak all
over with kosher salt and pepper. Lay the steak on a plate and leave it
uncovered in the fridge for up to 8 hours.
* Bring the steak to room temperature. An hour before you plan to cook, pull
the steak out of the fridge and let it come to room temperature.
* Prep the grill. Before using your grill, make sure to clean the grates of any
food and debris. Lightly grease the grates with nonstick spray. Preheat an
outdoor grill where one side is medium-high heat and the other side is low
heat. Close the lid and wait until the temperature reaches 450 F.
* Grill the steak. Place the steak on the hot side of the grill and grill 4-5
minutes per side, until browned with grill marks. Transfer to the cool side
of the grill until the internal temperature reaches 130 F. Remove from the
grill and let the steak rest for 10 minutes before slicing.
* Grill the peppers. Toss the shishito peppers with 1 tablespoon of oil, salt,
and pepper and grill for 6-7 minutes, until blistered. Remove from the grill
and once they're cool, remove the stems and finely chop.
* Make the salsa. Mix together the remaining ingredients for the salsa and
season to taste with salt and pepper. Serve over the grilled ribeye steak.
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