Happy Hour Bites

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 lemon

1 ½ cups of fresh parsley leaves

½ cup of cilantro leaves

4 cloves of garlic

1 cup of olive oil

  1.  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.
  2. 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.
  3. 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.
  4. Pour horseradish dip and chimichurri sauce into decorative bowls. Remove steak bites from skewer and plate with toothpicks. Garnish steak bites with chopped parsley.

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