Grilled Peppered Ribeye Steak with Blistered PeppersGrilled Peppered Ribeye Steak with Blistered Peppers
Grilled Peppered Ribeye Steak with Blistered Peppers
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
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Recipe - Foodland Farms Aina Haina
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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

  1. Pre-heat a grill to medium-high heat for 20 minutes.
  2. In a small bowl, combine the dark brown sugar, ground black pepper, and kosher salt. Rub onto both sides of the ribeye steak.
  3. 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.
  4. 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.
  5. Serve on a plate of your choice and enjoy!
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Prep Time
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Servings

Shop Ingredients

Makes 0 servings
CAB Ribeye Steak, 2 Steaks
Certified Angus Beef USDA Choice Ribeye Steak, Value Pack
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
Dark Brown Sugar, 4 Tablespoons
C&H Dark Brown Sugar
C&H Dark Brown Sugar, 16 Ounce
Member Price
$2.59 was $3.29$0.16/oz
Ground Black Pepper, 2 Tablespoons
McCormick Black Ground Pepper
McCormick Black Ground Pepper, 3 Ounce
Member Price
$7.59 was $8.79$2.53/oz
Kosher Salt, 1 Tablespoon
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Shishito Peppers (or sub Green Bell Peppers), 12 Ounces
Bell Peppers, Green, Local
Bell Peppers, Green, Local, 0.5 Pound
Member Price
$1.15 avg/ea was $2.00 avg/ea$2.29/lb
Kikkoman Ponzu Sauce, 3 Ounces
Kikkoman Ponzu
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

  1. Pre-heat a grill to medium-high heat for 20 minutes.
  2. In a small bowl, combine the dark brown sugar, ground black pepper, and kosher salt. Rub onto both sides of the ribeye steak.
  3. 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.
  4. 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.
  5. Serve on a plate of your choice and enjoy!