The chef at Koi serves up a savory appetizer from the L.A. hot spot
RIB EYE BITES
Makes 4 appetizer servings
1 tbsp. olive oil
1 green bell pepper, cut in 1-in. pieces or 10 shishito peppers, tops removed
1 tbsp. soy sauce
¼ cup sour cream
¾ cup fresh cilantro leaves, lightly packed
1 small garlic clove, peeled
2 oz. cream cheese
1 (10-to 12-oz.) rib eye steak
Freshly ground black pepper
1. Cook peppers in olive oil in large skillet over medium heat 5 minutes or until soft. Add soy sauce; set aside.
2. Pulse sour cream, cilantro and garlic in blender. Add peppers and cream cheese; purée until smooth. Season sauce to taste with salt; set aside.
3. Sprinkle rib eye with garlic salt and pepper. Grill steak, covered with grill lid, over medium-high heat 5 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Slice diagonally into bite-size pieces. Serve with pepper cream sauce.
Adapted from a dish at Koi Restaurant
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