Butter-Basted Steak With Creamed Shishitos and Tomatoes Recipe

[Photograph: Sasha Marx]

I have been a longtime cheerleader versatile components, like ‘nduja and instant dashi, and recipes like XO sauce, chili crisp, or a pot of well-cooked beans, that may be stored shut at-hand in your pantry and fridge, and deployed for scrumptious, assorted meals that do not require hours of planning and cooking simply to determine what to make for dinner. Creamed shishitos are my most up-to-date entry within the adaptable recipe playbook—they’re easy to make, style nice on their very own, or can be utilized as a taste constructing block in different recipes. Right here, I served them with a thick, butter-basted steak and contemporary summer season tomatoes, in a nod to the basic steakhouse pairing of a giant outdated hunk of juicy beef with a aspect of creamed spinach and slabs of beefsteaks.

The richness of creamed spinach makes it best-suited for chilly climate, however the candy warmth of the shishitos on this model helps to chop by means of the dairy fats that makes it an ideal choice for an end-of-summer meal. Peak-season tomatoes full the look; after cooking, the steak is rested on high of sliced tomatoes, warming them and permitting them to take in meaty juices. Lastly, the butter-basting pan drippings from cooking the ribeye are spiked with a little bit sherry vinegar and fish sauce to type a savory dressing that’s spooned over the steak and tomatoes. Make this meal to provide summer season produce the send-off it deserves.