Favoreats
Favoreats LLC
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INGREDIENTS
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
1/2 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
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