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

Rachael Ray
  • minutes
  • Serves 4

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