This Chimichurri Shishito Pepper Salsa is an easy, fresh and flavorful way to level up your steak! The ribeye is first pan-seared, then finished in the oven and topped with a delicious mix of blistered shishito peppers, crisp corn, creamy avocado and herby chimichurri sauce. It’s beginner-friendly and perfect on a summer night!
A steak recipe!? Who is she!? But seriously, I don’t work with (or post) very many steak recipes and that’s for a few reasons…1) it’s expensive and 2) I’m not an expert. But, when I saw that ribeye was on sale at Whole Foods recently, I jumped at the opportunity. Plus, red meat is actually super underrated in terms of micronutrients!
Although I overcooked my ribeye a bit, I was still super proud of how this recipe turned out! The magic is really in the chimichurri shishito pepper salsa – which tbh, I don’t know if that’s even the proper name for it. You’ll just have to try it to understand! It’s like this perfect, seasonal marriage of blistered shishito peppers, crisp corn, creamy avocado and herby chimichurri sauce.
If you’re looking to switch up your summer dinner routine, or need a special occasion type of meal, this ribeye steak with chimichurri shishito pepper salsa is for you! And if steak isn’t your thing, just make the salsa and add it to literally anything…a chicken and rice bowl, tacos, white fish...the options are endless and all so delicious.
Why You’ll Love this Ribeye Steak with Chimichurri Shishito Pepper Salsa
- It’s a delicious summer recipe that’s full of flavor!
- The chimichurri shishito pepper salsa is a fun and unique topping for the steak.
- You don’t need a grill for this ribeye recipe!
- It’s gluten free, dairy free and made with fresh, wholesome ingredients.
- You will love how vibrant, herby and flavorful the homemade chimichurri is.
- This recipe is high in protein and healthy fats.
What You Need to Make this Ribeye Steak with Chimichurri Shishito Pepper Salsa
For the Ribeye Steak:
- Avocado Oil: This is my preferred oil for searing the steak because of it’s high smoke-point.
- Boneless Ribeye Steak: Treat yourself to a thick, juicy piece of boneless ribeye! You can certainly try this recipe with another cut of steak such as flat iron, hanger, skirt, strip or flank, but the cook time will vary based on thickness.
- Kosher Salt & Black Pepper: Keeping it simple here! Letting the steak sit out at room temperature while heavily coated in salt will yield a juicy, evenly-cooked steak.
For the Chimichurri:
- Parsley: Fresh parsley leaves – it’s okay if you have a little bit of the stems in there too.
- Cilantro: Authentic Argentinian chimichurri only uses parsley, but I like doing a mix of parsley and cilantro if I have both of them on hand.
- Red Onion: A little goes a long way here! If you want a milder flavor, try using shallot instead.
- Garlic: 1-2 small cloves of garlic, peeled.
- Olive Oil: Olive oil is the base of the chimichurri and will help it come together in a cohesive sauce.
- Red Wine Vinegar: For some acidity. If you don’t have this on hand, try using white wine vinegar or fresh lemon juice instead.
- Kosher Salt, Black Pepper, Oregano & Red Pepper Flakes: Spice up the chimichurri with a little red pepper flakes – the amount is up to you!
For the Shishito Pepper Salsa:
- Avocado Oil: Just a bit of avocado oil to sear the shishito peppers in.
- Shishito Peppers: Shishito peppers are small, thin-skinned green peppers that are usually pretty mild. We will blister them first, then chop them up and add them to the “salsa” topping for the ribeye.
- Corn: Fresh, raw corn straight off the cob! I like using raw corn because of it’s crisp flavor and texture but you can certainly cook it beforehand if you prefer. Or, in a pinch, substitute frozen (and thawed) fire-roasted corn or canned corn.
- Avocado: Cubed avocado adds a creaminess that counter-balances the strong flavors of the chimichurri…it’s so delicious! Feel free to add even more than I list in the recipe.
How To Make this Ribeye Steak with Chimichurri Shishito Pepper Salsa
Let the Ribeye Rest:
First, start by removing the ribeye from the fridge, patting it dry with a paper towel and heavily salting it on all sides. It’s best to let this sit at room temperature for 30-45 minutes before cooking, if possible. Then, preheat the oven to 400F.
Prepare the Chimichurri:
Meanwhile, add parsley, cilantro, garlic, red onion and seasonings to a small food processor. Pulse until mostly chopped up. Then, with the food processor running, pour in the olive oil and red wine vinegar. Continue blending until combined. Taste and adjust seasonings as desired.
Blister the Shishito Peppers:
Next, bring a large cast iron pan to medium-high heat. Once hot, add avocado oil. Then add shishito peppers and spread out evenly in the pan so that there is minimal overlap.
Let them cook, undisturbed, for 2-3 minutes until they’re blistered and charred. Then, flip and continue cooking for 2-3 more minutes. Remove shishitos from the pan and let them cool down.
Pan-Sear the Ribeye, then Finish in the Oven:
After the steak is done resting, season all sides with black pepper. Add an additional ½ tbsp of avocado oil to the cast iron pan. Then, add the steak and cook on medium-high heat for about 2-3 minutes per side.
Next, transfer the pan to the pre-heated oven to cook for 5-8 more minutes, or until done to your desired temp. For best results, use a meat thermometer and reference the degree of doneness chart listed in the recipe notes.
Stir Together the Shishito Pepper Salsa & Top the Steak:
While the steak is in the oven, cut off the stems of the cooked & cooled shishito peppers, and then thinly slice them.
Add them to a large bowl along with the corn kernels, avocado and about ¼ cup of the homemade chimichurri. Stir until combined. Feel free to add additional chimichurri if you’d like it even saucier!
What is Chimichurri?
Chimichurri is originally from Argentina, but is now widely popular in Latin American cuisine. It’s a green sauce made from fresh herbs, olive oil, garlic and vinegar. You will often see it as often a topping for meat, or even a marinade! It’s incredibly flavorful and potent so a little goes a long way!
Traditionally, chimichurri only uses fresh parsley, however in this recipe I use a mix of both parsley and cilantro. I typically have both these things on hand and love how they taste together. However, if you only have parsley, you can simply do 1 full cup of that!
What are Shishito Peppers?
Shishito peppers originated in Japan and are small, thin-skinned green peppers. They sometimes have a wrinkly appearance, and are typically pretty mild in flavor.
You can find shishito peppers at most grocery stores year-round (check the produce section near the normal bell peppers). However, they’re in season and most abundant at farmer’s markets from late sumer to early fall.
They are often eaten as a finger food / appetizer. Simply grilled or blistered with a squeeze of lemon and salt is one of my favorite ways to enjoy them! However, in this recipe, we are first blistering them in a cast iron pan, then thinly slicing them to create a fun topping or “salsa” for the ribeye steak!
Can I Use a Different Cut of Steak?
Ribeye steak just so happened to be on sale at Whole Foods recently, so I jumped on the opportunity to indulge in it! If you want to save a little money, look for a different cut of steak such as hanger, flank, strip, skirt or flat iron.
The same method should work for all of those cuts, however, you may have to adjust the cook time if your steak is on the thinner side. When in doubt…use a meat thermometer!
Can I Grill the Ribeye Steak Instead?
Grilling is one of the most common methods for cooking ribeye steak. However, I don’t consider myself a grill master, so I like to stick to this method of pan-searing and then finishing it off in the oven.
If you’d like to grill your ribeye instead, I’d recommend preheating the grill to about 450F and then cooking the steak for 4 minutes per side, depending on your desired doneness temp. Don’t forget to allow the steak to come to room temperature before grilling!
Equipment Recommendations:
- Cast Iron Pan: I highly recommend using a cast iron pan here – it gets the best char on both the shishito peppers and the steak. Plus, it’s oven-safe.
- Small Food Processor: I’ve had this small food processor for a few years now and it’s one of my most used kitchen gadgets, especially for making recipes like this chimichurri. It’s pretty affordable too!
- Meat Thermometer: If you’re hesitant about cooking steak, buying and using a meat thermometer will give you peace of mind.
What Should I Serve with this Ribeye Steak with Chimichurri Shishito Pepper Salsa?
I love that this ribeye recipe already includes some veggies via the shishito pepper salsa! If you want to get even more greens in, feel free to serve this alongside a simple salad. Or, grill up some veggies (broccoli, asparagus, zucchini, etc). I also like to add on some crispy roasted baby potatoes – check out this recipe for a foolproof method that I’ve been making on recipe. Who doesn’t love the classic steak and potatoes combo!?
How Should I Store Leftover Ribeye Steak with Chimichurri Shishito Pepper Salsa?
Of course, this ribeye steak is best when eaten fresh! However, the chimichurri shishito pepper salsa is a great thing to prep ahead of time and store in the fridge. If you have leftovers, I’d recommend storing the steak separately from the chimichurri shishito salsa so that you can re-heat the steak without getting the salsa warm and mushy. You may also want to leave off the avocado until you’re ready to eat, as it may brown in the fridge over time.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Other Summer Recipes You’ll Love:
- Green Goddess Chicken Thighs
- Smoky Harissa Shrimp and Summer Veggie Skillet
- Simple Sugar Snap Pea Salad
- Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
- Healthy Deconstructed Hamburger Bowls
Ribeye Steak with Chimichurri Shishito Pepper Salsa
Equipment
- spoon
- meat thermometer (optional)
Ingredients
For the Ribeye Steak:
- ½ tbsp avocado oil
- 1 large boneless ribeye steak (about 1.25 lbs)*
- kosher salt
- black pepper
For the Chimichurri (you may not use all of it):
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ¼ cup diced red onion
- 1-2 garlic cloves peeled
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ¼ tsp dried oregano
- ¼ tsp black pepper
- red pepper flakes (about ¼-½ tsp depending on spice preference)
For the Salsa:
- ½ tbsp avocado oil
- 8 oz shishito peppers
- 2 ears of corn shucked & kernels cut off**
- ½ large avocado cut into chunks
Instructions
- Start by removing the ribeye from the fridge, patting it dry with a paper towel and heavily salting it on all sides. It's best to let this sit at room temperature for 30-45 minutes before cooking, if possible. Then, preheat the oven to 400F.1 large boneless ribeye steak, kosher salt
- Meanwhile, add parsley, cilantro, garlic, red onion and seasonings to a small food processor. Pulse until mostly chopped up. Then, with the food processor running, pour in the olive oil and red wine vinegar. Continue blending until combined. Taste and adjust seasonings as desired.½ cup fresh parsley, ½ cup fresh cilantro, ¼ cup diced red onion, 1-2 garlic cloves, ¼ cup olive oil, 2 tbsp red wine vinegar, ½ tsp kosher salt, ¼ tsp dried oregano, ¼ tsp black pepper, red pepper flakes
- Bring a large cast iron pan to medium-high heat. Once hot, add avocado oil. Then add shishito peppers and spread out evenly in the pan so that there is minimal overlap. Let them cook, undisturbed, for 2-3 minutes until they're blistered and charred. Then, flip and continue cooking for 2-3 more minutes. Remove shishitos from the pan and let them cool down.½ tbsp avocado oil, 8 oz shishito peppers
- After the steak is done resting, season all sides with black pepper. Add an additional ½ tbsp of avocado oil to the cast iron pan. Then, add the steak and cook on medium-high heat for about 2-3 minutes per side. Transfer the pan to the pre-heated oven to cook for 5-8 more minutes, or until done to your desired temp. For best results, use a meat thermometer and reference the degree of doneness chart listed in the recipe notes.black pepper, ½ tbsp avocado oil
- While the steak is in the oven, cut off the stems of the cooked & cooled shishito peppers, and then thinly slice them. Add them to a large bowl along with the corn kernels, avocado and about ¼ cup of the homemade chimichurri. Stir until combined. Feel free to add additional chimichurri if you'd like it even saucier!2 ears of corn, ½ large avocado
- Once the steak is done, remove it from the pan and let it rest on the cutting board for several minutes before slicing. Then, top it with the chimichurri shishito pepper salsa. Enjoy!
Video
Notes
- Medium Well – 150F
- Medium – 145F
- Medium Rare – 135F
- Rare – 125F
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.