Rosemary Beef Skewers

The Recipe:

Rosemary Beef Skewers

8 (6 inch) bamboo skewers
1/2 cup light sour cream
1 tablespoon prepared horseradish, drained
2 garlic cloves
2 tablespoons fresh rosemary leaves
1/2 teaspoon salt
1/4 ground black pepper
1 tablespoon extra virgin olive oil
1 (1 inch thick) boneless beef loin sirloin steak (about 1 1/2 pounds)


1. Preheat broiler or prepare outdoor grill for direct grilling over medium heat. Line broiler pan with aluminum foil. Meanwhile, soak skewers in water. In small serving bowl, combine sour cream and horseradish; set aside.
2. On cutting board, coarsely chop garlic and rosemary, then sprinkle with salt and pepper. With your chef's knife at an angle, run blade across garlic mixture several times to form a paste. Transfer garlic mixture to medium bowl; stir in oil.
3. Cut steak into twenty-four 1-inch chunks; add to garlic mixture and stir to coat. Remove skewers from water. Thread 3 beef chunks on each skewer and transfer to prepared broiler pan. Broil or grill skewers 5 to 7 minutes, turning once, or until internal temperature reaches 145 degrees F for medium-rare. Serve beef with horseradish sauce for dipping.

Prep: 15 minutes             Broil/Grill: 10 minutes        Serves: 4

The Cook's Comments:

Simplicity

Again, I found this meal to be pretty simple. I only had one or two issues, and they were easy enough to fix. I'd give this a 3 out of ten for simplicity.

Complications and Suggestions     
 The main issue I had was getting the garlic mixture to become a paste. In fact, I wasn't able to, but found the meat still tasted smashing. Maybe try using a mortar and pestle. If you don't have one (like me), just smash up the garlic as much as possible. Another issue I had was I ran out of my rosemary oil mixture. I still ended up having plenty of rosemary but had to add more oil and garlic in between. My chunks also did not turn out to be 48 pieces (I doubled the recipe). If this happens, don't worry about it. Just try to have an even amount of meat on each skewer. 

Taste

It seemed a lot of people enjoyed the meat (made it for Thanksgiving), but it generally seemed that it was better with the horseradish sauce. I'd have to agree. The other thing I found that the beef was still good cold so if you have leftovers, you don't have to worry about reheating.

Other Comments

For the horseradish sauce, I ended up just picking up some bottled stuff. I don't think this was exactly what the recipe wanted, but I found it was the perfect spiciness with the sour cream blend. I also ended up cooking this meal on an indoor grill so pick your preference. 

 

Beef taken off the skewers in the picture with the dipping sauce in front.