Ribeye Steak with Chimichurri Shishito Pepper Salsa
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!
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
*NOTE: The ribeye steak I used was quite thick, but if yours is on the thinner side, you may want to reduce the time it cooks in the oven. For the best results, I recommend using a meat thermometer and referencing the "degree of doneness" list below. **NOTE: I like using raw corn in this recipe - it's crisp, delicious & easy! But, you can certainly boil or grill it beforehand if you prefer. Alternatively, use frozen (and thawed) fire-roasted corn, or canned corn if you're in a pinch. DEGREE OF DONENESS:
- Medium Well - 150F
- Medium - 145F
- Medium Rare - 135F
- Rare - 125F
Nutrition
Calories: 736kcal | Carbohydrates: 22g | Protein: 43g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Trans Fat: 0.003g | Cholesterol: 115mg | Sodium: 506mg | Potassium: 932mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1216IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 5mg