Tiny New York Kitchen: Steak, Tomato & Bell Pepper Skewers With Horseradish Dill Butter

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By Victoria Hart Glavin of Tiny New York Kitchen

This was super easy to make and a HUGE hit at my house. I used a large grill pan instead of the grill, but you can use a grill if you want.

Screen Shot 2014-06-29 at 9.11.27 AMIngredients

  • Horseradish Butter
  • 1/4 Cup Melted Butter
  • 1 Tablespoon Prepared Horseradish
  • 1 Teaspoon Finely Chopped Fresh Dill
  • 1 Teaspoon Hot Sauce
  • 1/2 Teaspoon Worcestershire Sauce
  • Skewers
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 21 Ounces Cherry Tomatoes
  • 1 Yellow Bell Pepper (Roughly Chopped)
  • 2 Pounds Boneless Sirloin Steak (Cut Into 1 1/2 Inch Cubes)

10 to 12 Wood Skewers (Soaked In Water For 30 Minutes)

Preheat grill on medium heat. Or preheat large-size grill pan over a medium heat. In a small-size bowl, combine melted butter, horseradish, dill, hot sauce, and Worcestershire sauce. Keep warm. In a medium-size bow, mix olive oil with kosher salt and pepper. Add cherry tomatoes, chopped bell pepper, and steak cubes. Toss to coat thoroughly. Thread steak, tomatoes, and bell pepper alternately onto skewers, making sure to start and end with steak pieces. Grill skewers over direct medium heat (or on stovetop in grill pan) for 6 to 8 minutes for medium rare, turning once. If you would like your steak done more then add a minute or two. Remove skewers from grill (or grill pan) and brush liberally with horseradish butter. Transfer to serving platter. Serve immediately.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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