Shishito peppers are super flavorful and mildly spicy. When paired with these Japanese-inspired sirloin steak skewers, they're sure to hit the spot. Tender cubes of sirloin are coated with the umami sweetness of tonkatsu sauce, skewered along with shishito peppers, and grilled to perfection. The addition of addictive and buttery miso fingerling potatoes makes this dish a Home Chef customer favorite.
Pat steaks dry, and cut into 1" dice. Combine tonkatsu sauce and steak pieces in a mixing bowl. Set aside to marinate at least 15 minutes.
Prepare the Ingredients
Soak skewers in water at least 5 minutes to prevent burning. Halve fingerling potatoes lengthwise. Trim and thinly slice green onions on an angle. Halve shishito peppers lengthwise. Peel and cut red onion into pieces large enough to skewer. Preheat grill or grill pan to medium-high heat.
Make the Miso Butter
Place a medium non-stick pan over low heat. Add miso paste, butter, and brown sugar to hot pan. Cook, stirring constantly, until melted, 3-5 minutes.
Roast the Potatoes
Add potato halves to miso butter in pan. Coat thoroughly and transfer potatoes to prepared baking sheet, flat-side down. Spread into a single layer and roast until tender and browned, 15-20 minutes. Remove from oven, loosely cover with foil, and set aside. While potatoes roast, cook skewers.
Assemble and Cook the Skewers
After steak has marinated, alternate threading steak pieces, red onion slices, and shishito pepper pieces on each skewer. Lightly coat the grill pan or grill with cooking spray. Place skewers on hot grill and cook until onions and peppers are slightly charred and steak pieces reach a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Plate the Dish
Place three skewers on a plate. Arrange a serving of roasted potatoes next to skewers. Garnish with green onions.