Boneless ribeye skewers with roasted peppers

Mixing and mingling is easiest when eating appetizers that do not make a big mess, such as these steak skewers! Ribeyes are juicy and flavorful, and they tend to melt in your mouth if they are cooked with care. Wooden skewers are a great tool to have on hand while entertaining, too. Meet your new favorite appetizer that will certainly get the party started: boneless ribeye skewers with roasted peppers. A drizzle of liquid gold aka Olinda olive oil at the very end will keep the steak nice and moist.

1 1.5 lb boneless ribeye, at room temperature

Kosher salt, to taste

Freshly cracked black pepper, to taste

3 tablespoons vegetable oil

Extra virgin olive oil, for drizzling, I recommend Olinda

16oz jar of roasted red bell peppers, rinsed, dried and chopped into one inch thick strands

Salsa verde:

1 bunch parsley, finely chopped

2 cloves garlic, peeled and grated

1 lemon, juiced and zested

1/4-1/2 cup olive oil, I recommend Olinda 

Kosher salt, to taste

Freshly cracked black pepper, to taste

For salsa verde:

Combine all ingredients in a medium bowl. Add enough oil and lemon until it is thin enough to drizzle but not too much oil.

For skewers:

Pat steak dry with paper towels and season all over with kosher salt and a lot of black pepper.

Heat oil in a medium skillet, preferably cast iron, over medium-high. Cook steak, without moving it, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and repeat on second side until browned, about 4-5 minutes. Stand the steak on each side to brown each side, particularly the fat cap, if it has one. 130F is medium rare. The meat will reach 135F as it rests. Transfer to a cutting board; let rest 15 minutes. You may do this an hour ahead, if you like. Reheat steak in an oven before cutting it, if needed, but be sure that you do not overcook it by monitoring the temperature of a steak with a thermometer. If you would like your steak cooked more, bake it on a baking sheet lined with foil in a 350F oven until it reached your desired doneness. Slice steak against the grain ⅛"–¼" thick.

Cut each long slice in half or smaller until it is bite size. You want it to be easy to eat.

Thread a strand of bell pepper onto the skewer then a piece of steak and place nicely onto a large platter. Repeat until you have used up all the steak.

Drizzle the platter with salsa verde then a drizzle of olive oil. Serve!