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 & family and it's a great alternative for teriyaki steak. It's the perfect combination of sweet, savory and a little spice.” - Greg Moad, Chef de Cuisine at Foodland Farms Ala Moana
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 Local Green Bell Peppers)
- 3 ounces Kikkoman Ponzu Sauce
Instructions
- 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 side of the rib-eye steak.
- Place the rib-eye steaks on the grill over medium-high heat until meat reaches your desired doneness 6-10 minutes on each side. Using a thermometer, rare should read 120-130 degrees, medium-rare 130-135 degrees, medium 135-145 degrees, medium-well 145-155 degrees, and well 155-165 degrees. Allow the rib-eye steak to rest on a plate for 5-10 minutes before serving.
- Place the shishito peppers in a bowl and rinse under cold water, pat dry with a paper towel. Then place the shishito peppers on the grill over medium-high heat until the skin starts to blister and charred grill marks (1-2 minutes on each side). In a bowl, add the Kikkoman Ponzu Sauce, blistered Shishito Peppers, and mix until evenly coated.
- Serve on a plate of your choice and enjoy!
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