Steak with Shishito Pepper Chimichurri

Preparation

Don’t let steak hog the grill pan. Tuck a few shishitos alongside the meat for a smoky take on classic chimichurri. The result? A crowd-pleasing main for your next summer dinner party. 

1. In a large bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, garlic, paprika and 2 teaspoons salt. Whisk to combine, then add steak and toss to coat. Set aside for at least 10 minutes and up to 30 minutes, turning occasionally.
2. Meanwhile, in a medium bowl, combine onion, remaining ¼ cup/60 ml vinegar and ½ teaspoon salt. Stir to combine, then let sit until translucent, at least 10 minutes.
3. Preheat grill on high (about 550°F/290°C) for at least 15 minutes with a HexClad 12" Hybrid BBQ Grill Pan set on one side. Oil uncovered grates and add steaks. Cook, turning once, until charred and an instant-read thermometer inserted into thickest part reads 120°F/49°C, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes.
4. While steaks cook, add peppers to grill pan and cook, stirring occasionally, until lightly charred all over, 8 to 10 minutes. Remove from heat. Let cool slightly, then trim and discard stems. Coarsely chop, then add to onion mixture with remaining ½ cup/120 ml oil and parsley. Season with salt.
5. Slice steak against grain. Transfer to a serving platter and spoon sauce overtop.