Grilled Ribeye with Shishito Peppers, Broccoli, and Sourdough

1. **Prepare the Ribeye:** Dry the prime boneless ribeye steak thoroughly with a paper towel. Immediately before grilling, season generously with kosher salt and black pepper.
2. **Grill the Ribeye:** Sear the steak over direct, high heat on both sides until a crust forms. Then, move the steak to indirect medium heat and continue grilling until its internal temperature is 5-7°F below your desired doneness.
3. **Rest the Ribeye:** Remove the steak from the grill and let it rest at room temperature for 10-15 minutes before slicing. Finish with a sprinkle of flaked sea salt.
4. **Prepare the Shishito Peppers:** In a pan, heat a drizzle of olive oil over medium heat. Add the shishito peppers, kosher salt (to taste), coarse black pepper, and crushed red pepper flakes. Sauté for 3-4 minutes.
5. **Finish Peppers:** Add the coarsely chopped garlic to the pan and continue to sauté until the peppers are soft and blistered, about 2-3 minutes more.
6. **Prepare the Broccoli:** Drizzle the fresh broccoli with olive oil and season with garlic salt and black pepper.
7. **Grill the Broccoli:** Grill the seasoned broccoli over medium heat for 2-3 minutes until slightly charred and tender-crisp.
8. **Prepare the Sourdough:** Drizzle sourdough bread with olive oil, sprinkle with kosher salt, and grill briefly until toasted. Finish with fresh parsley.