Asian Inspired Marinated Ribeye with Blistered Shishito Peppers and Mushrooms

Ingredients:

For the Marinated Ribeye:

• 2 ribeye steaks (about 1 inch thick)
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey or brown sugar
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Salt and pepper, to taste

For the Blistered Shishito Peppers and Mushrooms:

• 8 ounces shishito peppers, rinsed and dried
• 8 ounces mushrooms (such as cremini or shiitake), cleaned and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Red pepper flakes, for added spice (optional)
• Lime wedges, for serving

Instructions:

1. Marinate the Ribeye:

1. In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or brown sugar, minced garlic, grated ginger, sliced green onions, and sesame seeds until well combined.
2. Place the ribeye steaks in a shallow dish or resealable plastic bag, and pour the marinade over them, ensuring the steaks are evenly coated. Marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
3. Before cooking, remove the steaks from the marinade and allow them to come to room temperature. Season both sides of the steaks with salt and pepper.

2. Prepare the Blistered Shishito Peppers and Mushrooms:

1. Heat a large skillet or grill pan over medium-high heat. Add the olive oil to the skillet.
2. Once the skillet is hot, add the shishito peppers in a single layer. Cook for 3-4 minutes, tossing occasionally, until the peppers are blistered and charred in spots.
3. Add the sliced mushrooms to the skillet with the shishito peppers. Cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
4. Season the blistered shishito peppers and mushrooms with salt, pepper, and red pepper flakes if desired. Remove from heat and set aside.

3. Cook the Ribeye:

1. Preheat a grill or grill pan over medium-high heat.
2. Place the marinated ribeye steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time according to your preferred level of doneness.
3. Once cooked to your liking, transfer the ribeye steaks to a cutting board and let them rest for a few minutes before slicing.

4. Serve:

1. Slice the ribeye steaks against the grain into thin strips.
2. Arrange the sliced ribeye on a serving platter alongside the blistered shishito peppers and mushrooms.
3. Garnish with additional sliced green onions and sesame seeds if desired.
4. Serve hot, accompanied by lime wedges for squeezing over the steak and vegetables.

This Asian-inspired dish offers a flavorful combination of tender marinated ribeye steak with charred shishito peppers and savory mushrooms, creating a delicious and satisfying meal. Enjoy!