Skirt Steaks with Shishito Salsa Verde and Truffle Butter Fried Rice

Name: Skirt Steaks with Shishito Salsa Verde and Truffle Butter Fried Rice
Ingredients: 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; 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; 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