Steak Bites with Chimichurri Sauce and Horseradish Dip
2 lbs. of inch NY Strip Steak (cut into 1-inch cubes)
2 tablespoons of mayonnaise
2 tablespoons of sour cream
2 teaspoons of cream horseradish
¼ cup of milk
1 ½ cups of fresh parsley leaves
½ cup of cilantro leaves
4 cloves of garlic
1 cup of olive oil
- Skewer steak bites on metal or bamboo skewers. Salt and pepper. Grill 2 minutes on high heat grill. Turn and grill an additional 2 minutes. Remove from grill and cover with foil. Let steak rest about 10 minutes.
- Horseradish Dip – In a small bowl mix mayonnaise, sour cream and horseradish. Consistency should not be too thick. Add milk about a tablespoon at a time until dip is medium consistency. Taste, if you like a little spicier add more horseradish to taste.
- Chimichurri Sauce – Add parsley leaves, cilantro, garlic cloves into a food processor. Process until garlic is finely chopped. Add olive oil and zest of half a lemon and tablespoon of fresh lemon juice to food processor. Pulse until mixture is a very light cream. Do not over process.
- Pour horseradish dip and chimichurri sauce into decorative bowls. Remove steak bites from skewer and plate with toothpicks. Garnish steak bites with chopped parsley.