MUSTARD BEEF KEBABS
These grilled kebabs are marinated in a delicious mustard-yogurt sauce. If you want to make this dish spicier, add more horseradish to it. This dish is perfect for any time of the year, but is a convenient go to recipe for cookouts, weeknight meals, or game day events.
Provided by Derrick Riches
Categories Main Dish
Time 43m
Number Of Ingredients 11
Steps:
- Combine yogurt, mustard, liqueur, honey, horseradish, salt, garlic powder, chili powder, and black pepper in a large bowl.
- Cut beef roast into cubes and add it to the mixture. Toss well to coat, cover with plastic wrap, and refrigerate for anywhere from 4 to 8 hours.
- Prepare the onions ahead of time, and store them in an airtight container in the refrigerator until ready to assemble the kebabs.
- Preheat the grill to medium heat or 350 degrees F.
- Thread marinated beef pieces onto skewers alternating with onion wedges. About 5-6 pieces of meat per skewer. Place skewers onto the grill and cook them for 11 to 13 minutes, turning them every few minutes, until cooked to an internal temperature of 155-165 degrees F.
- Remove mustard beef skewers from the grill and serve on warmed pitas with your favorite sides.
- Storing leftovers: remove meat from the skewers and store the pieces in an airtight container in your refrigerator for 3-4 days. Reheat in a skillet on the stovetop or in the microwave.
Nutrition Facts : Calories 262 kcal, Carbohydrate 11 g, Protein 32 g, Fat 7 g, SaturatedFat 3 g, TransFat 0.002 g, Cholesterol 87 mg, Sodium 816 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 3.5 g, ServingSize 1 serving
BEEF KABOBS WITH HORSERADISH DIP
Make and share this Beef Kabobs With Horseradish Dip recipe from Food.com.
Provided by JenPo
Categories Roast Beef
Time 40m
Yield 10 skewers
Number Of Ingredients 10
Steps:
- Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
- Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
- Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
- Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.
Nutrition Facts : Calories 216.7, Fat 17.5, SaturatedFat 7.3, Cholesterol 58.5, Sodium 111.5, Carbohydrate 2.8, Fiber 0.4, Sugar 1.4, Protein 11.3
MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM
Steps:
- For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
- In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
- For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
- Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.
FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
- Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
ROAST BEEF WITH HORSERADISH MUSTARD SAUCE
Make and share this Roast Beef With Horseradish Mustard Sauce recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Asian
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
- Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
- To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
Nutrition Facts : Calories 297.2, Fat 18, SaturatedFat 7, Cholesterol 102.2, Sodium 619, Carbohydrate 3.9, Fiber 1.2, Sugar 1.6, Protein 28.7
HONEY-MUSTARD BEEF KABOBS
Here's an easy entree that's sure to get mustard lovers all fired up. Suzanne McKinley of Lyons, Georgia relies on the tangy condiment to season these beefy skewers. A bit of the no-fuss sauce is set aside for dipping.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside., Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce.
Nutrition Facts :
CORNED BEEF WITH HORSERADISH MUSTARD SAUCE
Steps:
- In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender. (Do not let the cooking liquid boil.) Remove the kettle from the heat and let the corned beef stand in the cooking liquid 20 minutes. In a small bowl stir together the horseradish and the mustard. Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat. Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce.
BEEF SKEWERS WITH HORSERADISH SAUCE RECIPE - (5/5)
Provided by á-6055
Number Of Ingredients 14
Steps:
- Prepare the beef: Place in a heavy, zippered food storage bag. Add oil, chopped rosemary, Worcestershire sauce, port, horseradish, and vinegar. Seal bag & shake well to combine. Push out all air, seal and marinate in refrigerator for at least 20 minutes and up to 4 hours. If you would rather use bamboo skewers instead of the rosemary, soak ten 6" skewers in water for at least 30 minutes. Remove beef from from refrigerator 20 minutes before cooking. Prepare the dip: In a medium bowl, whisk together creme fraiche, horseradish, mustard, salt & 2 Tbsp. chives until combined. Right before serving, garnish with additional chopped chives. Heat a grill or grill pan over high heat. Thread three pieces of beef onto each skewer & space them 1 inch apart. Grill skewers 2 minutes per side, or until medium rare. Arrange on serving plate & garnish with additional rosemary sprigs. Serve warm with horseradish dip.
ROSEMARY BEEF SKEWERS WITH HORSERADISH DIPPING SAUCE
Tender flat iron, or shoulder top blade steak, stays juicy in the center when quickly broiled.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Soak eight 6-inch wooden skewers in water for at least 10 minutes.
- Meanwhile, on a work surface, chop garlic and rosemary, and sprinkle with a little salt. Press blade of knife back and forth across mixture to make a paste. Place in a medium bowl, and stir in oil; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Cut steaks into 24 1 1/2-inch chunks. Add to bowl; toss to coat. Thread 3 chunks of beef onto each skewer; place skewers onto prepared baking sheet.
- Broil (without turning) 4 to 6 minutes for medium-rare. Meanwhile, in a small bowl, stir together sour cream and horseradish; season with salt and pepper. Serve skewers with horseradish sauce.
BEEF KEBABS WITH MUSTARD HORSERADISH SAUCE
Steps:
- In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
- Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
- Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
- Cooking Method: Direct heat
- Suggested Supplies
- 10-inch bamboo skewers, soaked in water
- Suggested Wood
- Hickory, Oak, Mesquite
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