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Teriyaki Marinated Ribeye with Miso Lime Shishito Pepper Salsa

Prep Time

10 mins

Cook Time

15 mins

Serves

4

Ingredients

  •  4 ribeye steaks, 1- 1.5 inch thick
  • 1 1/2 cups teriyaki sauce
  • 1 tablespoon white miso
  • 1 teaspoon honey
  • 1 lime, zest and juice
  • 8 ounces shishito peppers
  • 1 tsp avocado oil
  • salt and pepper

Steps

1

Remove the steaks from the refrigerator and allow them to come to room temperature for 15 mins. Add the steaks and teriyaki to a small dish, coat the steaks and marinate for 30 mins to one hour on the countertop.

2

In a large bowl combine honey, miso, zest and juice from 1/2 lime (reserve remaining 1/2 lime) and whisk to combine. Set aside.

3

After marinating, add steaks to airfryer or grill and cook at 400 degrees for 12-15 mins depending on the thickness of your steak and to your desired doneness. Remove and cover with foil. Allow to rest 10 mins while you cook the peppers.

4

Heat avocado oil to high heat. Once the pan is hot, add in the peppers. Season lightly with salt. Cook until blistered in spots.

5

Cut the tops off and roughly chop the cooked peppers. Add them to the bowl with the miso and lime mixture. Stir to combine and season with fresh cracked black pepper.

6

Slice the steak in thick pieces against the grain. Plate and top with shishito pepper salsa. Serve with a lime wedge and top with a small amount of crunchy sea salt.

When just a few ingredients deliver big flavor.

When I want a big steak for dinner, I make this. I love a ribeye with all the delicious marbled fat, but truth be told, it needs some big acidity to balance out the richness. The combination of lime and teriyaki with miso and a touch of honey pairs really nicely with the steak and peppers. 

This is a go to for me because my son loves steak and it’s ready in 12 minutes in the airfryer and even quicker on the grill. There is a bit of preparation to be done if you want it to be as great as possible, but also the shortcuts still turn out great. A dry aged ribeye is ideal because it will really drink up the marinade and be super flavorful. I know that this may sound like a sin to the steak lovers of the world, but trust me it’s so good! If a dry aged steak isn’t in your budget or just not available to you then you can “age” any steak yourself by just leaving it uncovered in the refrigerator overnight. Basically, it’s drawing some of the moisture out of the meat to make room for more marinade. Normally I would salt the meat prior to placing in the refrigerator overnight, but skip the salt this time as the marinade already has quite a bit of sodium. I prefer garnishing with just a touch of crunchy sea salt after slicing, so you can always adjust the salinity then as well by omitting or going a littler heavier handed. 

I marinate the steaks for about 1 hour on the countertop for just the right amount of flavor. You can easily just pull any steak out of the fridge, coat in the marinade and leave on the counter for even 30 mins and you will still get a good amount of flavor transfer from the teriyaki. 

I make this steak for my family all year round (not just in the summer) and it has really become one of our staples. Teriyaki is a flavor that I think is acceptable to a lot of kids and picky eaters alike, so give this one a try! You can always just leave off the peppers for the kiddos. Remember 1 in 10 shishito peppers do have some heat! 

This is great served with simple baked corn or sweet potatoes. Add in some sparkling wine and its a party!