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Wednesday April 23, 2008 12:42 pm
Recipe: Rosemary Beef Skewers with Horseradish Dipping Sauce
When our family is enjoying any kind of meat dish, I love to break out the horseradish and announce to whoever is within earshot, “Horseradish makes EVERYTHING taste better”. So when I came across this recipe in Everyday Food for beef skewers with rosemary (one of my favorite herbs to cook with), my mouth started watering at the thought of dipping the yummy skewers into a horseradish dipping sauce, bringing the whole dish to a new level.
- 3 flat iron (shoulder top blade) steaks (1 1/2 pounds total, with gristle removed)
- 1/2 cup reduced fat sour cream
- 1 tablespoon prepared white horseradish, drained
- 2 garlic cloves
- 2 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
- coarse salt and ground pepper
- Eight 6 inch wooden skewers
With oven rack set 4 inches from heat, heat broiler. With aluminum foil, you will line a rimmed baking sheet, and set aside. Soak the skewers in water for at least 10 minutes. Next you will chop the garlic and rosemary, and sprinkle with some salt. After chopping, you will press the blade of your knife across the mixture to form a paste. Place that into a medium sized bowl, and stir in the oil.
Mix in 1 tsp. salt and 1/4 tsp. pepper. Moving onto the steaks, you will cut them into 24 1 1/2 inch chunks. Add those to the medium bowl and toss them with the paste. You will then thread 3 chunks of beef onto each soaked skewer and place them on the foil lined baking sheet. Broil the skewers without turning for 4 to 6 minutes for medium-rare (I like mine well done, my hubby, not so much).
While steak is broiling, stir together sour cream and horseradish in a small bowl and season with salt and pepper to taste. Voila, a dish that will satisfy the meat lovers in your family, as well as the ones who love to feel that rush of heat in their nose when the horseradish hits the palate. Serve with a light salad or rice.
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