Grilled Skirt Steak with Shishito Peppers & Charred Lemon

Grilled Skirt Steak with Shishito Peppers & Charred Lemon

What do you do with Shishito Peppers? Grill them up with this super yummy marinated skirt steak and add the brightness of lemon!

grilled skirt steak with shishito peppers and lemon

Grilled Skirt Steak with Shishito Peppers & Charred Lemon

Prep Time 10 mins
Cook Time 10 mins
Total Time 8 hrs 20 mins
Servings 4 servings


  • 1/4 cup rosemary leaves
  • 1/4 cup thyme leaves
  • 1/4 cup minced shallot
  • 8 garlic cloves
  • 6 whole peppercorns
  • 1 cup grapeseed oil
  • 1 1/2 lb skirt steak cut into equal pieces
  • Kosher salt & pepper to taste
  • 1/4 lb shishito peppers
  • 3 Tbsp extra virgin olive oil
  • 1 Lemon halved
  • 4 cups endive or any green
  • 4 cups watercress coarsely torn
  • 1/4 cup chopped mint
  • 2 celery ribs diagonally sliced thin
  • 1/2 cup celery leaves
  • 2 oz blue cheese crumbled


  • Combine the rosemary, thyme, shallot, garlic, peppercorns & grapeseed oil in a blender & puree until smooth.
  • Put the steak in a large resealable bag & pour the marinade over it. Refrigerate overnight.
  • Light a grill or preheat a grill pan. Pat the steak dry and season with salt & pepper. Grill over moderate heat until medium-rare, about 3 minutes per side. Transfer to cutting board & let rest 10 minutes, leaving the grill on.
  • In a bowl, toss the peppers with 1 Tbsp of the oil and season with the salt & pepper. Grill until lightly charred.
  • Grill the lemon halves, cut side down, until charred-about 5 minutes.
  • In a bowl, toss the peppers with the endive, watercress, mint, celery ribs, celery leaves & remaining olive oil. Squeeze 1 Tbsp of the grilled lemon juice over the salad. Season with salt & pepper and toss. Top with the cheese.
  • Thinly slice the steak across the grain. Serve with the salad & grilled lemon halves for squeezing over the steak.


Recipe from Food & Wine.  You can get even more Shishito recipes from Food & Wine here.
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