Topping · Dinner · Peppers · Butter · Vegetarian · Gluten-Free
Shishito Compound Butter
Made to go with the shishito chimichurri on a steak sandwich, so the bread fries in the same flavor the sauce brings. Blister a few extra peppers when you make the chimichurri and this takes ten minutes.
Prep
10 min
Cook
5 min
Total
15 min
Makes
1 stick (about ½ cup)
- Equipment
- sheet pan · blender or personal blender · parchment paper
- Oven
- Broil
Instructions
- Blister. Spread the shishitos on a foil-lined sheet pan and broil for 4–6 minutes, shaking the pan or flipping them every 2 minutes, until well blistered. Pull the stems once they’re cool enough to handle, then pat them dry; water in the butter makes it spit and go grainy in a hot pan. If you’re making the Shishito Chimichurri, blister these alongside.
- Blend. Put the peppers, butter, garlic, lemon zest, black garlic powder, salt, pepper, and chili flakes in a blender and blend until smooth; it takes on a slightly green-yellow hue.
- Roll and chill. Scoop the butter onto a sheet of parchment, roll it into a log, and refrigerate until firm, about 30 minutes.
Serving ideas
- Spread on the cut sides of a roll and toasted face-down in the pan for a steak sandwich.
- A slice melted over a steak as it rests.
- Corn on the cob, a baked potato, or stirred into rice.
Notes
- Keeps a week in the fridge and freezes well as a log; slice off what you need.
- If the peppers came out mild, add another pinch of chili flakes.
