Teriyaki Steak Kabobs with Horseradish Sauce

04.19.2023• Beef, Gourmet

These Teriyaki Steak Kabobs are a hearty hit at any party or gathering. The pairing of the horseradish sauce with its tang and spice with the saltiness and umami of the steak is like a party in your mouth! There is a welcomed change in texture with the addition of the mini potato sandwiched between the caramelized steak.

Teriyaki kabobs with horseradish sauce on rustic wooden picks standing in a shot glass. The shot glasses are set on a black slate rectangular serving plate.

Ingredients

1½ pounds sirloin steak
4 tbsp ghee or extra virgin olive oil
12 small potatoes one inch in diameter
2 tbsp olive oil extra virgin
1 tsp kosher salt sea salt
4 ounces beer

Marinade

½ cup olive oil
⅓ cup teriyaki sauce
⅓ cup fresh lemon juice
2 tbsp Worcestershire sauce
2 tablespoons dried basil
1 ½ tablespoons garlic powder
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
1 teaspoon dried minced garlic Optional
¼ teaspoon red pepper flakes Optional

Horseradish Sauce

½ cup sour cream
½ cup mayonnaise
4 tbsp horseradish prepared

Instructions

Marinate

Place marinade ingredients in a blender. Blend on high speed until thoroughly combined, about 30 seconds.

½ cup olive oil, ⅓ cup teriyaki sauce, ⅓ cup fresh lemon juice, 2 tbsp Worcestershire sauce, 2 tablespoons dried basil, 1 ½ tablespoons garlic powder, 1 ½ tablespoons dried parsley flakes, 1 teaspoon ground white pepper, 1 teaspoon dried minced garlic, ¼ teaspoon red pepper flakes
Cut steak into 1-inch pieces, trimming off excess fat. Some fat, along with marbling, is desired. Place in a plastic bag along with the marinade and zipper close as you push out the air. Squish around the marinade to ensure all of the meat is covered. Set the marinated meat in a casserole dish in the refrigerator for four to six hours.

1½ pounds sirloin steak

Sauce

Combine the sauce ingredients in a small bowl. Refrigerate until ready to serve.

½ cup sour cream, ½ cup mayonnaise, 4 tbsp horseradish

Cook

Preheat oven to 400 °F.
Slice the potatoes in half and place in a medium-sized bowl. Add the oil and stir until all potatoes are covered. Place cut side down on a seasoned baking pan. Bake 15 – 18 minutes or until the cut side is medium browned.

12 small potatoes, 2 tbsp olive oil, 1 tsp kosher salt
Remove the steak from the marinade and discard the liquid. Pat the meat cubes dry with toweling.
Heat a heavy cast iron or carbon steel pan on high heat. Add two tablespoons of the fat to the pan and half of the steak cubes. Turn occasionally. The goal is to get a nice dark sear on each side of the meat cubes without overcooking them.

4 tbsp ghee
Remove the meat from the pan and repeat with the remaining two tablespoons of fat and the meat. Remove and place with the first bath of meat. Tent loosely with foil to keep warm.
Pour the beer into the hot pan. With a spatula, release the darkened pieces stuck to the pan and let the liquid reduce to just a tablespoon or two. Pour the drippings over the meat cubes.

4 ounces beer

Serve

Evenly distribute the sauce between the shot glasses.
Thread one piece of steak and move it up the skewer near the top. Then slide a potato vertically onto the skewer. Finish with one more piece of steak. Set on an angle in the glass. Repeat with the remaining skewers. Serve.

Notes

Make ahead: Meat can be marinated up to 24 hours in advance. The longer, the more flavor and texture changes to the meat. Because of the size of the cubes, this recipe is ideal for sitting in the marinade for four to six hours.

Sauce: To obtain a clean fill of the shot glasses (no sauce on the sides), use a piping bag with an open tip to pipe the sauce into the glasses.

These can be served by laying them on a plate or platter and serving the sauce on the side. ; )

Entree: Make these into a main dish by doubling the skewer size and ingredients.