Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio
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Rachael Ray's Flank Steak with Shishito-Shiso Salsa Verde & Beet Carpaccio

I love shishito peppers because they’re a gamble. Most are mild, but occasionally you get one that’s hot as hell. Here, the seared peppers are part of a citrusy, salty chunky green sauce for sliced steak—maybe it’s hot, maybe it’s not!


Shishito-Shiso Salsa Verde

  • About 1/3 cup olive or safflower oil, plus more for drizzling

  • 7 to 8 shishito peppers, stemmed

  • 1 cup (packed) shiso leaves or a mix of fresh cilantro and flat-leaf parsley leaves

  • ½ cup fresh mint leaves

  • 2 cloves garlic, crushed

  • 1-inch piece of fresh ginger, peeled and grated

  • 4 anchovy fillets (optional, but recommended)

  • 2 tbsp. shoyu or tamari

  • 2 tbsp. yuzu juice or fresh lime juice

  • 2 tbsp. Worcestershire sauce

  • Salt

Beet Carpaccio

  • About 1 tbsp. shiro (white) miso, soy sauce, or shoyu

  • 2 tbsp. rice vinegar

  • 2 tbsp. safflower or peanut oil

  • 2 tbsp. yuzu juice or fresh lime juice

  • 1 tbsp. honey or 2 tsp. superfine sugar

  • 1 tsp. grated peeled fresh ginger

  • 1 clove garlic, grated or pasted

  • 3 medium red, gold, or candy cane (Chioggia) beets with green tops— beets scrubbed and very thinly sliced, tops stemmed and thinly sliced or chopped

  • 4 radishes, thinly sliced

  • Salt and pepper

  • About 1/4 cup fresh mint, finely chopped

  • About 1/4 cup fresh chives, finely chopped


  • 2 lb. flank steak, cut into 4 portions, at room temperature

  • About 1 tbsp. soy sauce or shoyu

  • About 1 tbsp. Worcestershire sauce

  • Coarsely ground black pepper

  • About 1 tbsp. high-temperature cooking oil (such as peanut, canola, or safflower oil)

  • 1 lime, halved

  • Flaky sea salt and shichimi togarashi (Japanese seven-spice blend), for garnish


  • Step 1

    For the salsa verde, in a small skillet, heat a drizzle of oil over high. Add the peppers. Cook, stirring often, until blistered, 3 to 5 minutes. Place in a food processor. Add the rest of the salsa ingredients; season with salt. Pulse until a pesto-like sauce forms. Transfer to a bowl.

  • Step 2

    For the beet carpaccio, in a large bowl, whisk the miso, vinegar, oil, yuzu juice, honey, ginger, and garlic. Mix in the beets, beet greens, and radishes; season with salt and pepper. Let marinate until ready to serve. Top with the herbs just before serving.

  • Step 3

    For the steak, heat a griddle or large cast-iron skillet over medium-high to high. Dress the steaks with the soy sauce and Worcestershire; season with pepper. Drizzle the griddle with the oil. Add the steaks. Cook, turning occasionally, for about 8 minutes. Transfer to a cutting board and let rest for 10 minutes.

  • Step 4

    Add the lime to the pan, cutside down. Cook until browned, about 2 minutes. Slice the steaks against the grain. Squeeze the lime halves on top. Sprinkle with flaky sea salt and shichimi togarashi. Top with the salsa verde. Serve with the beets.

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