At a recent ladies’ luncheon here in Charleston, SC, the host requested a coastal Italian menu. The main course featured delicate locally caught fish gently poached with tomatoes, white wine, and aromatics. To complement the entrée without overpowering it, I started the meal with a steak appetizer. Pistachios, a staple in my kitchen, brought color and a crunch that highlighted the richness of the seared beef. Ribeye or New York strip both work well for this preparation. As a