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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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