Grilled Rib Eye with Shishito Pepper Salsa Recipe

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Grilled Rib Eye with Shishito Pepper Salsa Recipe
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What's up shishito pepps.

1 pound shishito peppersRecipe Preparation

The night before you plan to cook the steaks, pat dry with paper towels and set on a wire rack set inside a rimmed baking sheet. Season generously with kosher salt and pepper and chill, uncovered, until about 1 hour before grilling. Let steaks come to room temperature. 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. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side to render some of the fat, about 2 minutes per side. Repeat with remaining steaks.

Meanwhile, heat ¼ cup 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 . Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes. 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 cup oil; season with kosher salt.

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