Recipe of the Week: Blistered Shishito Peppers with Stir-Fried Steak + Sriracha Drizzle

Ready for a recipe that’s fast, bold, and just a little dangerous? This week, we’re throwing the spotlight on shishito peppers—those delightfully wrinkled little green guys that are usually mellow… until they’re not. (One in ten is a total fireball. Good luck out there.)

We’re proud to partner with Davis Natural Produce, and this week’s veggie feature is their fresh, organic shishito peppers. You can grab a bag of these beauties seven days a week at International Mountain Equipment North Conway from 10am–6pm, or swing by Tuckerman Brewery in Conway on Saturdays from 3–6pm to stock up on the good stuff.

Now, let’s get to the recipe.

Blistered Shishito Peppers with Stir-Fried Steak + Sriracha Drizzle

Serves: 2–3
Total Time: 25 minutes
Perfect for: Weeknight dinners, steak cravings, or impressing your friends with a dish that looks way fancier than it is. You can also just do the shishito peppers on their own. They are as close to veggie perfection as you can get.

Ingredients

Steak Stir Fry

• 1 lb flank or skirt steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh grated ginger (optional)
• 1 tbsp cooking oil (avocado or canola)

Shishito Peppers

• 6 oz Davis Natural Produce shishito peppers
• 1 tsp oil
• Flaky sea salt or kosher salt

Sriracha Drizzle

• 2 tbsp mayo
• 1 tbsp sriracha
• Splash of lime juice (optional)

Instructions

1. Marinate the Steak
   Toss the sliced steak with soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Let it hang out while you prep the rest (10–20 minutes is plenty).
2. Blister the Peppers
   Heat 1 tsp of oil in a cast iron skillet or heavy pan over medium-high. Add the shishito peppers in a single layer and let them blister—don’t overcrowd. Flip them occasionally for about 5–7 minutes until they’re charred and wrinkly. Hit them with salt and set aside.
3. Cook the Steak
   Crank the heat to high, add 1 tbsp of oil, and stir-fry the steak until it’s browned and just cooked through—about 3–5 minutes. Don’t crowd the pan, or you’ll steam it instead of sear it.
4. Mix the Drizzle
   In a small bowl, stir together the mayo, sriracha, and a splash of lime juice. Taste and adjust heat if you want it spicier (or milder).
5. Assemble + Serve
   Plate the blistered peppers, top with the sizzling steak, and go wild with the sriracha drizzle. Extra lime wedges or a sprinkle of sesame seeds = bonus points.

Hot Tip

This recipe is a total chameleon—add rice or noodles if you want to bulk it up, or swap in chicken or tofu if steak’s not your thing.

Get Your Veggies, Simplify Your Week

This recipe is just one way to make seasonal produce fun, fast, and ridiculously good. Want more ideas like this?
Download our FREE Beginner’s Guide to Meal Prep—it’s packed with simple strategies and go-to templates to help you eat better without losing your mind (or your entire Sunday).

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