When you want a steak dinner that feels just a little more elevated, this sliced top sirloin with blistered shishito peppers and soy-miso butter is the way to go. It’s simple enough for a weeknight cook, but it has that restaurant quality flair that makes it ideal for sharing with friends and family around the table.
Sirloin is a great cut to work with here. It’s leaner than ribeye but still carries that beefy, hearty flavor that stands up to bold sauces. By slicing it thin and serving it on a platter, it instantly becomes a shareable centerpiece. Add blistered shishito peppers, and you get a smoky, slightly sweet contrast with the occasional pop of heat.
The real star is the soy-miso butter sauce. Instead of a compound butter, this version is melted down into a silky drizzle. The butter brings richness, while miso and soy sauce add a punch of umami. A touch of rice vinegar or lime juice keeps it bright, balancing out the savory depth. When spooned over the sliced steak and peppers, the sauce ties everything together in one umami-packed bite.
This recipe doesn’t take much effort. A quick sear on the steaks, a hot skillet to blister the shishitos, and a saucepan to whisk together the sauce. In less than 30 minutes, you’ve got a steak platter that feels far more special than the work it required.
Serve it family-style, right on the cutting board or a large platter. The steak juices mingle with the soy-miso butter. The shishitos add pops of smoky flavor, and a sprinkle of flaky salt over the top makes everything shine. It’s proof that with the right sauce and a little creativity, you can turn a simple cut of beef into something extraordinary.
Give this sirloin with blistered shishito peppers and soy-miso butter recipe a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Make this recipe with these steak cuts:
Sliced Top Sirloin with Blistered Shishito Peppers & Soy-Miso Butter
Course: MainCuisine: American4
servings10
minutes25
minutesElevate steak night with sliced top sirloin, blistered shishito peppers, and a rich soy-miso butter drizzle. Simple, bold, and packed with umami.
Ingredients
2 tbsp olive oil, divided
Kosher salt & cracked black pepper
1 pint shishito peppers
Flaky finishing salt
- Soy-Miso Butter Sauce
4 tbsp unsalted butter
1 tbsp white miso paste
1 tbsp soy sauce
2 tsp rice vinegar
½ tsp grated fresh ginger
1 clove garlic, finely minced
Directions
- Melt butter in a small saucepan over low heat. Whisk in miso, soy sauce, vinegar, ginger, and garlic until smooth. Keep warm.
- Season steaks with salt, pepper, and 1 tbsp olive oil. Grill until 130°F for medium-rare. Rest 10 minutes.
- Toss shishitos with 1 tbsp olive oil. Sear in a hot skillet until blistered, 2–3 minutes. Season with flaky salt.
- Slice steak thin against the grain. Arrange steak and shishitos on a platter, drizzle with warm soy-miso butter, and finish with flaky salt.
