1 ½ tsp. cumin seeds
1 ½ tsp. Sichuan peppercorns or ½ tsp. black peppercorns
1 tsp kosher salt
½ tsp. crushed red pepper flakes
1 pound flat iron steak, thinly sliced against the grain
8 shishito peppers or padron chiles, halved crosswise if large
2 tbs. olive oil
Lime wedges (for serving)
Spice mill or mortar and pestle; 8 bamboo skewers, soaked in water 30 minutes

Coarsely grind cumin seeds, Sichuan peppercorns, salt, and red pepper flakes in a spice mill or mortar and pestle (you will want some pieces of spice); set Sichuan salt aside.
Prepare grill for medium-high heat. Thread beef (fold over as needed to skewer) and peppers alternately onto skewers, starting and ending with beef. Brush with oil and season with reserved Sichuan salt. Grill, turning often, until lightly charred and beef is medium-rare, 5-7 minutes.
Serve with lime wedges for squeezing over.
DO AHEAD: Sichuan salt can be made 1 month ahead. Store airtight at room temperature.

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