Steak Skewers With Scallion Dipping Sauce Recipes

GRILLED STEAK SKEWERS WITH HORSERADISH

Steps:

• For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
• In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
• Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
• For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
• Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
• Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS

Steps:

• Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
• Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
• Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
• Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
• Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
• Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

STEAK SKEWERS WITH SCALLION DIPPING SAUCE

Steps:

• For meat and marinade:
• Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.
• Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.
• For scallion dipping sauce:
• Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
• For basting sauce:
• Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.

STEAK SKEWERS WITH SCALLION DIPPING SAUCE

Steps:

• Meat and Marinade •Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight. •Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid. Scallion Dipping Sauce •Combine all ingredients in a large bowl just before you begin grilling; stir occasionally. Basting Sauce •Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm. •Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.

TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS

Steps:

• Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
• Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
• Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
• Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

STEAK SKEWERS WITH SCALLION DIPPING SAUCE

Steps:

• Puree all the marinade ingredients in a food processor until smooth. Trim the strip of fat from the meat. Cut the fat into 1/4" cubes. Cut the meat into 1" cubes. Place the fat and the meat in a large bowl. Add the marinade and toss to coat. Cover and chill overnight.
• Remove the fat and meat from the marinade, brushing off the excess. Thread onto the skewers, alternating the fat and the meat so that pieces are touching but not pressed tightly together. Leave at least 1" of space at the ens of the skewers for easy turning. Discard the marinade. Save the excess fat for the basting liquid.
• Scallion Dipping Sauce:.
• Combine all the ingredients in a large bowl just before you begin grilling. Stir occasionally.
• Basting Sauce:.
• Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until the fat is heated through, about 3 minutes. Add all the other ingredients and cook until just heated through; keep warm.
• Grilling Directions:.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium high.
• Grill the skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes.
• Stop basting and cook, turning every 2 minutes, until browned around the edges and cooked through, about 6 minutes more.
• Serve with scallion dipping sauce on the side.