Jan 26, 2021

Bison Skirt Steak with Shishito Pepper Salsa

We spent a lot of time at farmers markets this summer, both as a vendor and as a customer, and we had a chance to meet some wonderful local produce farmers. Shishito peppers are items I had only ever had as appetizers at restaurants but I saw beautiful fresh ones all over the farmers market so I decided to buy some and see what I could do with them. AND, I could not have enjoyed them anymore than I did! They are so versatile which such a peppy flavor and charring them adds an entire different dimension. This recipe is a play on salsa and chimichurri and is so easy to put together with my most favorite steak,,,the Skirt, though it can top any grilled or seared bison steak from ribeyes to sirloins. Next time you find local shishitos, try this recipe out and let us know how you like it!

Bison Skirt Steak with Shishito Pepper Salsa

Ingredients

Bison skirt steak - I recommend a pound per serving as these cook down a lot (and I eat a lot of meat)
1 TB minced garlic
10 fresh chopped mint leaves
1 TB fresh chopped basil
1 TB choppy fresh parsely
1 green onion, thinly sliced
22 shishito peppers
2 TB fresh lemon juice
1/2 cup olive oil
1/2 tsp honey
1/8 tsp cumin
1/8 tsp dried thyme
1/2 tsp red pepper flakes
1/2 tsp dried oregano

Directions

Remove steaks from fridge about 30 min before cooking
Pat dry and season with salt and pepper
Heat grill to medium high heat
Grill steaks over direct heat for about 2 minutes per side, or until you get a nice char
Move steaks to the side to continue to cook over indirect heat until desired temperature is reached - bison skirt steak cooks fast and is best medium, I would not recommend cooking over 130 degrees so pay close attention or use an accurate thermometer
Remove steaks when done and let rest for an additional 15 minutes – do NOT cut into them until they have finished resting!

Shishito Pepper Salsa

Place shishitos in a bowl and drizzle with a small amount of cooking oil - I prefer avocado, peanut or sesame oil. Toss to coat peppers
Heat a cast iron skillet to high heat
When pan is hot, add a single layer of peppers to skillet
Cook for a few minutes, turning occasionally, until there are several dark, charred spots on each pepper – be sure not to overcook we do not want soft peppers, just plump with seared areas for flavor
Remove from skillet and let cool
Once cooled, diced the shishito peppers, I don't like the texture of seeds so I first cut the peppers in half and remove the seeds before dicing
Combine all pepper salsa ingredients in a bowl and gently stir to combine
Slice your steak and top with shishito pepper salsa