Minute Steaks With Shishitos and Jasmine Rice

READY IN: 15mins


  • 23
    cup jasmine rice
  • 1
    cup water
  • 2
    tablespoons water
  • two minute steaks (7-8 ounces each)
  • 2
    tablespoons grapeseed oil
  • 3
    tablespoons olive oil (or grapeseed, if preferred)
  • 34
    lb shishito bell pepper
  • 4
    scallions, thinly sliced, whites and greens separated


  • Place rice and water in a saucepan with a tight-fitting lid over medium high heat. Bring to a boil, season lightly with salt, and top with lid. Reduce to a simmer and cook until rice is tender, 12 minutes. Uncover lid and fluff with a fork.
  • Meanwhile, dry steaks well and season very generously with salt. Heat a large cast iron skillet over high heat. When smoking, add grapeseed oil and swirl to coat. Transfer steaks to skillet and top immediately with another skillet or two, to encourage browning. Cook 1 minute, flip, and remove to a plate to rest.
  • Wipe out skillet and add olive oil. Add shishitos, season with salt, and cook, turning only occasionally, until deeply charred and softened, about 6 minutes. Add scallion whites and cook until crisped, 1 minute. Remove from heat.
  • Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.