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Beef and Shishito Pepper Skewers with Sichuan Salt

By Alison RomanPhotography by Christina Holmes
Image may contain Animal Seafood Food Lobster Sea Life and Plant
Christina Holmes

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 Servings

Ingredients

1½ teaspoons cumin seeds
1½ teaspoons Sichuan peppercorns or ½ tsp. black peppercorns
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
1 pound flatiron steak, thinly sliced against the grain
8 shishito peppers or Padrón chiles, halved crosswise if large
2 tablespoons vegetable oil
Lime wedges (for serving)

special equipment

Spice mill or mortar and pestle; 8 bamboo skewers, soaked in water 30 minutes

Preparation

  1. Step 1

    Coarsely grind cumin seeds, Sichuan peppercorns, salt, and red pepper flakes in a spice mill or mortar and pestle (you still want some pieces of spice); set Sichuan salt aside.

    Step 2

    Prepare grill for medium-high heat. Thread beef (fold over as needed to skewer) and peppers alternately onto skewers, starting and ending with beef. Brush with oil and season with reserved Sichuan salt. Grill, turning often, until lightly charred and beef is medium-rare, 5–7 minutes.

    Step 3

    Serve with lime wedges for squeezing over.

    Step 4

    DO AHEAD: Sichuan salt can be made 1 month ahead. Store airtight at room temperature.

Nutrition Per Serving

Calories (kcal) 296 Fat (g) 19 Saturated Fat (g) 5 Cholesterol (mg) 75 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 23 Sodium (mg) 90
TagsSkewerSteakBeefMeatShishito PepperVegetableSichuan PeppercornHerbs & SpicesSummerQuickEasyWeeknight MealsMainNut FreeDairy FreeGluten FreeKetoGrillingDinnerBon Appétit
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