Grilled Steak Over Shishito Peppers + Corn Bowl
Heather Hartman HealthGrilled Steak Over Shishito Pepper and Corn Bowl
Heather Hartman Health
4
INGREDIENTS
- 1 pound shishito peppers, stems removed, sliced lengthwise and cut into half moons
- 2 each jalapeños, stems removed and minced
- Olive oil
- Himalayan salt
- Black pepper
- 2 cups fresh corn (about two corns) or 1 bag of organic corn
- 1 small red onion, julienned
- 1T garlic purée
- Cumin
- 2.5 ounces baby kale, chopped
- 1 bunch cilantro, chopped
- .25 cup Cotija or Gruyere cheese, grated
- 1-2 each limes, juiced
- 4 each steaks, grilled
METHOD
Mix the shishito peppers, jalapeño, a little olive oil, salt and pepper on a foil lined sheet pan. Broil.
Mix the corn, red onion, garlic, a little olive oil, salt, pepper, and cumin on a foil lined sheet pan. Broil.
Combine the shishito pepper and corn mixture in a large bowl. Add the baby kale, cilantro, and grated cheese. Mix until kale wilts. Add lime juice to taste.
Use as a dip or serve with grilled steaks.