Southeast Dairy Association - Kentucky Go Big Blue Steak Bites

Kentucky Go Big Blue Steak Bites

Marinate the steak up to 24 hours in advance of grilling to get a jumpstart on game day preparations. Add the mushrooms 2 to 4 hours before threading on wooden skewers. The creamy horseradish sauce clings well to the steak & mushrooms. Stir in an extra tablespoon or two of milk for a thinner sauce to drizzle over the kabobs.
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 6

Ingredients

Steak Bites

  • 12 (6-inch) wooden skewers
  • 1 (34 pound) New York strip or top sirloin steak, cut into 1 12-inch pieces
  • 1 (8-ounce) package button mushrooms
  • 13 cup molasses
  • 3 tablespoons bourbon
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon oil
  • 2 green onions, minced
  • 14 teaspoon freshly ground pepper
  • 1 14 teaspoon kosher salt, divided
  • Garnish: Minced green onions, blue cheese, and freshly ground pepper

Big Blue Cheese Horseradish Sauce

  • 1 cup plain Greek yogurt
  • 13 cup crumbled blue cheese
  • 1 tablespoon prepared horseradish
  • 1 tablespoon whole milk
  • 14 teaspoon kosher salt

Instructions

Steak Bites

  1. Soak skewers in water for 30 minutes.
  2. Place steak in a gallon-size zip-top plastic bag. Wipe mushrooms clean. Cut enough of the large mushrooms in half to equal 24 pieces. Add mushrooms to bag. Whisk together next 6 ingredients and 1 teaspoon salt in a small bowl. Reserve 1/4 cup marinade; pour remaining marinade over beef and mushrooms. Seal bag and chill 2 to 4 hours.
  3. Remove beef and mushrooms from marinade, discarding marinade; thread alternately on skewers and sprinkle with remaining 1/4 teaspoon salt. Grill over medium-high heat (350 to 400) for 3 to 4 minutes per side, brushing with remaining 1/4 cup reserved marinade after turning once. Prepare Big Blue Cheese-Horseradish Sauce and serve with kabobs. Garnish, if desired.

Big Blue Cheese Horseradish Sauce

  1. Pulse all ingredients in a food processor until blended and smooth. Makes 1 1/3 cups.

Notes

Source of recipe: Rebecca Gordon, Buttermilk Lipstick

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