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
12 (6-inch) wooden skewers
1 (3⁄4 pound) New York strip or top sirloin steak, cut into 1 1⁄2-inch pieces
1 (8-ounce) package button mushrooms
1⁄3 cup molasses
3 tablespoons bourbon
3 tablespoons apple cider vinegar
1 tablespoon oil
2 green onions, minced
1⁄4 teaspoon freshly ground pepper
1 1⁄4 teaspoon kosher salt, divided
Garnish: Minced green onions, blue cheese, and freshly ground pepper
Blue Cheese Horseradish Sauce
1 cup plain Greek yogurt
1⁄3 cup crumbled blue cheese
1 tablespoon prepared horseradish
1 tablespoon whole milk
1⁄4 teaspoon kosher salt
Soak skewers in water for 30 minutes.
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.
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
Pulse all ingredients in a food processor until blended and smooth. Makes 1 1/3 cups.
Source of recipe: Rebecca Gordon, Buttermilk Lipstick