Grilled Steak Over Shishito Peppers + Corn Bowl
Heather Hartman HealthShare
Grilled Steak Over Shishito Pepper and Corn Bowl
Rated 2.5 stars by 2 users
Servings
4
INGREDIENTS
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1 pound shishito peppers, stems removed, sliced lengthwise and cut into half moons
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2 each jalapeños, stems removed and minced
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Olive oil
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Himalayan salt
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Black pepper
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2 cups fresh corn (about two corns) or 1 bag of organic corn
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1 small red onion, julienned
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1T garlic purée
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Cumin
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2.5 ounces baby kale, chopped
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1 bunch cilantro, chopped
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.25 cup Cotija or Gruyere cheese, grated
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1-2 each limes, juiced
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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.