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

Rachael Ray
  • minutes
  • Serves 4


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


to 8 shishito peppers, stemmed

1 cup

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

1/2 cup

fresh mint leaves

2 cloves

garlic, crushed


-inch piece of fresh ginger, peeled and grated


anchovy fillets (optional, but recommended)

2 tbsp

shoyu or tamari

2 tbsp

yuzu juice or fresh lime juice

2 tbsp

Worcestershire sauce


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


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


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)


lime, halved

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