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.
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4 – 6 Servings
1½-lb. boneless rib-eye steak, room temperature
tsp. coarsely ground black pepper, plus more
Tbsp. vegetable oil
oz. semifirm cheese (such as cheddar or Comté), cut into ¾” cubes
oz. pickled sweet cherry peppers or peperoncini, cut into ¾” pieces
Extra-virgin olive oil (for drizzling)
Flaky sea salt
Six 4″ skewers
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.
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.
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.
Arrange skewers on a large plate. Drizzle with oil and sprinkle with sea salt and black pepper.