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Peppery Antipasto Skewers
Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●cutting board
📝 Preparation Steps
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.
Kosher salt
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.
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.
4
Arrange skewers on a large plate. Drizzle with oil and sprinkle with sea salt and black pepper.
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