Grilled Beef and Shishito Pepper Skewers

This recipe epitomizes summer. Tender beef sirloin and shishito pepper skewers provide textural contrast, as well as a little surprise to the palate if you happen to get a spicy pepper (only about 1 out of 10 peppers is hot!). If you can't find shishito peppers at your grocery store, you can swap in mini bell peppers, just keep it to about 2-3 per skewer, as they are quite a bit larger. I kept things simple and opted for just two main ingredients for these skewers, because everyone needs a little simplicity when it comes to summer cooking (so you don't have to recruit your whole family to assemble skewers like when I was a kid). Miso is my secret ingredient for marinades. It provides saltiness, sweetness, and tenderizing properties that are all game-changers when it comes to creating a flavorful grilled dish. You'll reserve half the marinade and whip it up into a creamy sesame sauce for drizzling over the cooked skewers. Crank up the grill and fire the skewers for only about 3-4 minutes per side, leaving you with charred, smoky peppers, perfectly cooked beef, and plenty of time to enjoy your summer. Don't forget, if you are using wooden skewers, soak them in water while you are marinating the beef to avoid burning on the grill.