Infinitely adaptable, these cocktail-party-friendly antipasto skewers stretch a rib-eye steak into something to serve for a crowd. There’s lots of room to play around with different mixes of proteins, cheeses, and briny bits—just don’t skimp on the black pepper.
Ingredients
4 – 6 Servings
1
1½
3
8
4
special equipment
Preparation
-
Step 1
Pat steak dry with paper towels and generously season all over with kosher salt and 1½ tsp. black pepper (or more if you like). Let sit 15 minutes.
Step 2
Heat oil in a medium skillet, preferably cast iron, over medium-high. Cook steak, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and repeat on second side until browned, about 3 minutes. If steak has a fat cap, stand it on its side with tongs and cook until browned, about 3 minutes (an instant-read thermometer inserted into the thickest part should register 120° for medium-rare). Transfer to a cutting board; let rest 15 minutes. Slice steak against the grain ⅛”–¼” thick.
Step 3
Working with 1 skewer at a time, thread skewer through a strip of steak near a short end. Slide a cube of cheese, then a piece of cherry pepper onto skewer. Thread opposite side of steak onto skewer to close. Push steak, cheese, and cherry pepper snugly against one another to form a compact bundle situated toward the tip of the skewer.
Step 4
Arrange skewers on a large plate. Drizzle with oil and sprinkle with sea salt and black pepper.
