4 boneless strip steaks or ribeye steaks OR 2 T-Bone steaks OR 6 top sirloin steaks, each 1 1/4 inches thick, total 2 1/2 pounds

1/4 cup low-sodium soy sauce or tamari

3 tablespoons gochujang red chile paste or sriracha hot sauce

3 tablespoons expeller pressed canola oil, safflower or sunflower oil

8 cups (12 ounces) small shishito peppers, rinsed, patted dry, stemmed

1 large sweet onion, halved, cut into 1/3-inch thick wedges

4 cups sliced assorted mushrooms, such as cremini, oyster or shiitake caps, about 12 ounces

Chopped fresh cilantro for serving

1. Pat steaks dry. Mix soy sauce and gochujang in a small bowl until smooth. Spoon 2/3 of the mixture into a large shallow baking dish; stir in 1 tablespoon of the oil. Add steaks to the dish and turn to coat them on all sides with the mixture. Let stand at room temperature up to 30 minutes, or refrigerate uncovered up to 4 hours.

2. Meanwhile, heat a 10- to 12-inch well-seasoned cast-iron or other heavy skillet over medium-high heat. When a drop of water sizzles furiously in the pan, add 1 1/2 teaspoons of the remaining oil and half of the shishito peppers. Sear peppers, turning them with tongs, until skin blisters and browns, about 3 minutes. Remove to a plate. Repeat with another 1 1/2 teaspoons oil and remaining peppers; add to the plate.

3. Add the remaining 1 tablespoon oil and the onion to the pan. Cook and stir over medium-high heat for 2 minutes. Add mushrooms; cook and stir until golden, about 5 minutes. Stir in remaining soy sauce mixture; cook 1 minute. Stir in shishito peppers.

4. Prepare a charcoal grill or preheat a gas grill to medium-high. Be sure to heat the grill’s cooking rack at least 5 minutes before adding steaks to the grill.

5. Put the steak directly over the heat source. Cover the grill and cook 5 minutes. Flip the steaks. Cover the grill and cook until medium-rare, usually 3 minutes more.

6. Transfer the steaks to a board and let rest for a couple of minutes. Reheat the mushroom mixture if necessary. Use a very sharp slicing knife to slice steak across the grain into 1/2-inch thick pieces. Serve steak with a pile of the mushroom mixture.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.