1.Preheat oven to 425º .

2.Blanch String Beans - Bring pot of water to boil, add a good helping of salt to water.

1.Once boiling, add string beans for 2-4 minutes.

2.Test one to make sure they are to your desired level of doneness, should be the same consistency as al dente pasta.

3.Drain the string beans and put them in an ice bath

1.(to save a dish I fill the pot I just used with water and ice and throw the string beans back in, then put them in the refrigerator until I am ready for them again.)

3.Strip steak – in a large oven-proof pan or cast-iron skillet

1.Heat the oil in pan until very hot.

2.Salt and pepper the steak on both sides.

3.Then sear on both sides for 2-4 minutes per side, steak should be a nice brown.

4.Move pan directly to oven for 7-12 minutes. With strip steak you want to cook it to medium, so take it out when temperature reads 135 degrees or medium to touch.

5.(Press the tip of your ring finger and your thumb together. Touch the flesh beneath the thumb, thus is what meat cooked to a medium doneness feels like. Thermometer should read 135 degrees.)

6.Set steak aside to let rest for 5-10 minutes.

4.While the meat is resting, in the same pan add more olive oil and then add Shishito Peppers, sauté for 1-2 minute.

1.Then add string beans after draining, sauté until both have a little bit of charred color on them only another minutes or so.

2.Add the Chili Honey Garlic Citrus Sauce, salt and pepper to taste, and mix  together well.

5.Slice steak thinly against the grain for serving.

*Chili Honey Garlic Citrus Sauce - Lime juice and zest, honey, chili garlic sauce, garlic, salt