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

Recipe - Kahala MKT.

Grilled-Peppered-Ribeye-Steak-with-Blistered-Shishito-Peppers---Web-(1).jpg

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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Prep Time

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Cook Time

Servings

Shop Ingredients

Makes 0 servings

CAB Ribeye Steak, 2 Steaks

Certified Angus Beef USDA Choice Ribeye Steak, Value Pack, 2.5 Pound

Member Price

Add Certified Angus Beef USDA Choice Ribeye Steak, Value Pack to Favorites.Add Certified Angus Beef USDA Choice Ribeye Steak, Value Pack to Favorites.

$39.98 avg/ea was $47.48 avg/ea$15.99/lb

Dark Brown Sugar, 4 Tablespoons

Not Available

Ground Black Pepper, 2 Tablespoons

Not Available

Kosher Salt, 1 Tablespoon

Morton Coarse Kosher Salt, 16 Ounce

Add Morton Coarse Kosher Salt to Favorites.Add Morton Coarse Kosher Salt to Favorites.

$4.39$0.27/oz

Shishito Peppers (or sub Green Bell Peppers), 12 Ounces

Pepper, Shishito, 8 Ounce

Member Price

Add Pepper, Shishito to Favorites.Add Pepper, Shishito to Favorites.

$6.99 was $7.89$0.87/oz

Kikkoman Ponzu Sauce, 3 Ounces

Not Available

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!