Ingredients
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
Steak
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
Preparation
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.
