Skirt Steaks with Shishito Salsa Verde and Truffle Butter Fried Rice

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Fried Rice:

1 1/2 cups chicken, vegetable or mushroom stock, or water

1 cup white or basmati rice 

4 tablespoons truffle butter 

1 pound maitake or hen-of-the-woods mushrooms or mixed mushrooms, trimmed; maitake pulled into bite-sized pieces and mushroom blend thinly sliced or separated 

1 leek, trimmed and chopped 

Salt and ground Sichuan (hot) or white pepper (milder), to taste 

1/2 cup Shaoxing or sherry 

1 cup fresh shelled peas or defrosted frozen 

A few small radishes, cut into matchsticks 

2 tablespoons chopped chives, optional

Salsa Verde:

1 tablespoon safflower, grapeseed or peanut oil for peppers and about 1/4 cup for sauce

1 pint box or 2 handfuls bulk shishito peppers (20 to 24)

Flaky salt

1 cup shiso leaves, coarsely chopped 

1/4 cup (a handful) stemmed mint leaves

3 anchovy fillets 

2 cloves garlic, crushed 

1 shallot, coarsely chopped, or a couple of scallions, coarsely chopped 

2 tablespoons black garlic soy, shoyu or tamari 

2 tablespoons Worcestershire 

2 tablespoons yuzu or juice of 1 lime 

Steaks:

Salt and ground Sichuan or coarse black pepper, to taste

1 tablespoon safflower, grapeseed or peanut oil

2 pounds skirt steak, cut into 4 portions