1 tablespoon olive oil
1 pound Shishito peppers
(I prefer Padron peppers if you can find them)
1 teaspoon rock salt (I prefer Maldon Sea Salt)
3 tablespoon butter, softened
2 tablespoon fresh thyme, chopped
2 tablespoon honey
2 tablespoon cider vinegar
4 garlic cloves, thinly sliced
While your steak is resting (before you slice it), heat a cast iron skillet on the grill. When hot, add the olive oil. Add the peppers and salt. Stir occasionally until the peppers are blistered and brown. Add the butter and stir. Then add the thyme, honey, vinegar and garlic. Stir for one minute. Then pour the peppers over the steak slices.
Such a great flavor!
Bon Appetit.
