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!

Rachael Ray


Credit: Photography by Tara Donne

Recipe Summary



Shishito-Shiso Salsa Verde
Beet Carpaccio


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.