Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio

I love shishito peppers because they’re a gamble. Most are mild, but occasionally you get one that’s hot as hell. Here, the seared peppers are part of a citrusy, salty chunky green sauce for sliced steak—maybe it’s hot, maybe it’s not!
By Rachael Ray ,

Photography by Tara Donne

Recipe by Rachael Ray

4 Servings

Ingredients

Shishito-Shiso Salsa Verde

  • About 1/3 cup olive or safflower oil, plus more for drizzling

  • 7 to 8 shishito peppers, stemmed

  • 1 cup (packed) shiso leaves or a mix of fresh cilantro and flat-leaf parsley leaves

  • 1/2 cup fresh mint leaves

  • 2 cloves garlic, crushed

  • 1-inch piece of fresh ginger, peeled and grated

  • 4 anchovy fillets (optional, but recommended)

  • 2 tbsp. shoyu or tamari

  • 2 tbsp. yuzu juice or fresh lime juice

  • 2 tbsp. Worcestershire sauce

  • Salt

Beet Carpaccio

  • About 1 tbsp. shiro (white) miso, soy sauce, or shoyu

  • 2 tbsp. rice vinegar

  • 2 tbsp. safflower or peanut oil

  • 2 tbsp. yuzu juice or fresh lime juice

  • 1 tbsp. honey or 2 tsp. superfine sugar

  • 1 tsp. grated peeled fresh ginger

  • 1 clove garlic, grated or pasted

  • 3 medium red, gold, or candy cane (Chioggia) beets with green tops— beets scrubbed and very thinly sliced, tops stemmed and thinly sliced or chopped

  • 4 radishes, thinly sliced

  • Salt and pepper

  • About 1/4 cup fresh mint, finely chopped

  • About 1/4 cup fresh chives, finely chopped

Steak

  • 2 lb. flank steak, cut into 4 portions, at room temperature

  • About 1 tbsp. soy sauce or shoyu

  • About 1 tbsp. Worcestershire sauce

  • Coarsely ground black pepper

  • About 1 tbsp. high-temperature cooking oil (such as peanut, canola, or safflower oil)

  • 1 lime, halved

  • Flaky sea salt and shichimi togarashi (Japanese seven-spice blend), for garnish

Preparation

1. For the salsa verde, in a small skillet, heat a drizzle of oil over high. Add the peppers. Cook, stirring often, until blistered, 3 to 5 minutes. Place in a food processor. Add the rest of the salsa ingredients; season with salt. Pulse until a pesto-like sauce forms. Transfer to a bowl.

2. For the beet carpaccio, in a large bowl, whisk the miso, vinegar, oil, yuzu juice, honey, ginger, and garlic. Mix in the beets, beet greens, and radishes; season with salt and pepper. Let marinate until ready to serve. Top with the herbs just before serving.

3. For the steak, heat a griddle or large cast-iron skillet over medium-high to high. Dress the steaks with the soy sauce and Worcestershire; season with pepper. Drizzle the griddle with the oil. Add the steaks. Cook, turning occasionally, for about 8 minutes. Transfer to a cutting board and let rest for 10 minutes.

4. Add the lime to the pan, cutside down. Cook until browned, about 2 minutes. Slice the steaks against the grain. Squeeze the lime halves on top. Sprinkle with flaky sea salt and shichimi togarashi. Top with the salsa verde. Serve with the beets.

Nutrition Information

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