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Grilled Peppered Ribeye Steak with Blistered Peppers
"I love this dish because it's simple, easy, has bold flavors, and takes little time to make. This is one of my 'go-to' dishes when I'm grilling for friends and family, and it's a great alternative for teriyaki steak. It's the perfect combination of sweet, savory, and a little spice." -Foodland Farms Ala Moana Chef de Cuisine, Greg Moad
Foodland Farms Ala Moana Chef de Cuisine, Greg Moad
Foodland Farms Ala Moana Chef de Cuisine, Greg Moad
Recipe - Foodland Farms Ala Moana
Grilled Peppered Ribeye Steak with Blistered Peppers
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Ingredients
CAB Ribeye Steak, 2 Steaks
Dark Brown Sugar, 4 Tablespoons
Ground Black Pepper, 2 Tablespoons
Kosher Salt, 1 Tablespoon
Shishito Peppers (or sub Green Bell Peppers), 12 Ounces
Kikkoman Ponzu Sauce, 3 Ounces
Directions
Ingredients
- 2 CAB Ribeye Steak (1" cut - 12oz average)
- 4 tablespoons dark brown sugar
- 2 tablespoons ground black pepper
- 1 tablespoon Kosher salt
- 12 ounces Shishito peppers (or sub green bell peppers)
- 3 ounces Kikkoman ponzu sauce
Directions
- Pre-heat a grill to medium-high heat for 20 minutes.
- In a small bowl, combine the dark brown sugar, ground black pepper, and kosher salt. Rub onto both sides of the ribeye steak.
- Place the ribeye steaks on the grill over medium-high heat until meat reaches your desired doneness (6-10 minutes on each side). Use a thermometer and the table below to gauge your desired doneness.
- Place the shishito peppers in a bowl and rinse under cold water, pat dry with a paper towel. Then place the shishito peppers (or local green bell peppers) on the grill over medium-high heat until the skin starts to blister and charred grill marks (1-2 minutes on each side). Season the blistered shishito peppers (or local green bell peppers) with salt & pepper.
- Serve on a plate of your choice and enjoy!
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Servings
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Makes 0 servings
Certified Angus Beef USDA Choice Ribeye Steak, Value Pack, 2.5 Pound
Member Price
$39.98 avg/ea was $47.48 avg/ea$15.99/lb
C&H Dark Brown Sugar, 16 Ounce
$3.29$0.21/oz
McCormick Black Ground Pepper, 3 Ounce
Member Price
$7.59 was $8.79$2.53/oz
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Pepper, Shishito, 8 Ounce
Member Price
$6.99 was $7.89$0.87/oz
Kikkoman Ponzu, 10 Ounce
Member Price
$5.49 was $6.49$0.55/oz
Directions
Ingredients
- 2 CAB Ribeye Steak (1" cut - 12oz average)
- 4 tablespoons dark brown sugar
- 2 tablespoons ground black pepper
- 1 tablespoon Kosher salt
- 12 ounces Shishito peppers (or sub green bell peppers)
- 3 ounces Kikkoman ponzu sauce
Directions
- Pre-heat a grill to medium-high heat for 20 minutes.
- In a small bowl, combine the dark brown sugar, ground black pepper, and kosher salt. Rub onto both sides of the ribeye steak.
- Place the ribeye steaks on the grill over medium-high heat until meat reaches your desired doneness (6-10 minutes on each side). Use a thermometer and the table below to gauge your desired doneness.
- Place the shishito peppers in a bowl and rinse under cold water, pat dry with a paper towel. Then place the shishito peppers (or local green bell peppers) on the grill over medium-high heat until the skin starts to blister and charred grill marks (1-2 minutes on each side). Season the blistered shishito peppers (or local green bell peppers) with salt & pepper.
- Serve on a plate of your choice and enjoy!