Shelly's Recipe

BEEF SKEWERS WITH HORSERADISH DIPPING SAUCE

Category: Kabobs/Kebobs/Skewers

2 cloves garlic, peeled
2 tablespoons fresh rosemary leaves
Coarse salt and freshly ground pepper
1 tablespoon olive oil
1 1/2 pounds flatiron (shoulder top blade) steaks, any gristle removed
1/2 cup sour cream
1 tablespoon prepared horseradish sauce
Heat broiler with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil.

On a cutting board, chop garlic and rosemary, and sprinkle with a little salt. Pressing firmly, rock blade of knife back and forth across mixture to make a paste. (I used a pestle.) Transfer to a bowl, and stir in oil. Season with salt and pepper.

Cut steaks into 24 1 1/2-inch pieces. Add to bowl with garlic mixture; toss to coat. Thread 3 pieces of beef onto each of 8 skewers. Place skewers on baking sheet and broil (without turning) 4 to 6 minutes for medium-rare.

Meanwhile, in a bowl, stir together sour cream and horseradish. Season with salt and pepper. Serve beef skewers with horseradish sauce on the side. Serves 4.