The tender beef, spicy shishito peppers, pungent blue cheese and smoky lemon-dressed salad are incredible together. Chef Dave Beran tailor-made the dish to go with peppery Malbec from Argentina. Slideshow: More Steak Recipes 

Dave Beran
October 2015

Gallery

© Con Poulos

Recipe Summary

total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Prepare the steak
  • In a blender, combine all of the ingredients except the steak, salt and pepper. Puree until smooth. Put the steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag and turn to coat the meat. Refrigerate overnight.

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  • Light a grill or preheat a grill pan. Pat the steak dry and season with salt and pepper. Grill over moderate heat until medium-rare, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes. Leave the grill on.

Make the salad
  • In a bowl, toss the shishitos with 1 tablespoon of the oil and season with salt and pepper. Grill the peppers until lightly charred all over, about 2 minutes. Grill the lemon halves cut side down until lightly charred, 5 minutes.

  • In a bowl, toss the grilled shishitos with the frisée, watercress, mint, celery and leaves and the remaining 2 tablespoons of olive oil. Squeeze 1 tablespoon of juice from a grilled lemon over the salad, season with salt and pepper and toss. Top with the cheese.

  • Thinly slice the steak across the grain. Serve with the salad and grilled lemon halves for squeezing over the steak.