Grilled Ribeye with Shishito Peppers and Honey Ginger Aioli
Recipe - Cambridge
Grilled Ribeye with Shishito Peppers and Honey Ginger Aioli
Prep Time9 Minutes
Servings4
Cook Time15 Minutes
Ingredients
½ cup Kewpie Mayonnaise
1 tbsp honey
2 tsp soy sauce
1 tsp ginger, finely minced
¼ tsp garlic powder
2 boneless ribeye steaks
2 tbsp vegetable oil
½ tsp salt
½ tsp pepper
12 oz shishito peppers
¼ cup green onions, sliced
Directions
- In a small bowl, mix mayo, honey, soy sauce, ginger and garlic. Cover and refrigerate.
- Heat grill. Rub steaks with vegetable oil, season with 1/4teaspoon each salt and pepper. Grill over medium heat (350°F–400°F) 9–11 minutes, turning once, until desired doneness is reached. Transfer to cutting board; rest 5 minutes.
- Meanwhile, coat 12-inch square of heavy-duty foil with cooking spray. Place on grill and top with shishito peppers. Sprinkle with 1/4teaspoon each salt and pepper. Cover grill and cook over medium 4–6 minutes, turning once, until blistered and softened.
- Cut steak into thin strips across the grain. Top with green onions and drizzle with honey ginger aioli. Serve with shishito peppers.
9 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- In a small bowl, mix mayo, honey, soy sauce, ginger and garlic. Cover and refrigerate.
- Heat grill. Rub steaks with vegetable oil, season with 1/4teaspoon each salt and pepper. Grill over medium heat (350°F–400°F) 9–11 minutes, turning once, until desired doneness is reached. Transfer to cutting board; rest 5 minutes.
- Meanwhile, coat 12-inch square of heavy-duty foil with cooking spray. Place on grill and top with shishito peppers. Sprinkle with 1/4teaspoon each salt and pepper. Cover grill and cook over medium 4–6 minutes, turning once, until blistered and softened.
- Cut steak into thin strips across the grain. Top with green onions and drizzle with honey ginger aioli. Serve with shishito peppers.
