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Prep
Difficulty
Easy
Time
Estimate
30 mins
Chop up and toss the ingredients for the Zucchini Antipasto Salad. This can even be made ahead. Light the grill. Prepare the steak and grill. Blend up the Pesto Butter. Warm the French bread on the grill alongside the steak. Serve the steak with the bread and salad on the side. Spread the Pesto Butter on the bread or dollop it on to the steak as a simple compound butter.
An Italian antipasto platter is full of slices of beautiful meats, cheeses, sometimes marinated vegetables and more. Adapting it into a salad makes it a breezy side dish. Leave out the salami if you want it vegetarian. And of course the cheese to make it dairy-free, but try adding in some pine nuts or walnuts to make up for the loss of proteins.
The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.
A little butter, cream cheese and pesto already blended are whipped together to become something much more. If you have leftover pesto simply whisk in 1/4 cup into the cream cheese and butter. The rest of the instructions will be the same. A food processor or mortar & pestle are required for this spread.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
