Herbed Beef Skewers with Horseradish Cream

By timbrehse

Ingredients

• 1 Sirloin steak about 1 1/2 inches thick and cut into 1/8” thin planks against the grain
• 3 rosemary skewers (or metal skewers) per steak
• 2 tablespoons dijon mustard
• 2 cloves garlic, finely minced
• 1 tablespoon soy sauce
• 1 teaspoon finely minced fresh thyme
• 1/8 teaspoon pimenton
• 1/3 cup EVOO
• 1/2 cup creme fraiche
• 2 tablespoons heavy cream
• Microplaned zest of 1 lemon
• 2-3 tablespoons prepared horseradish (or more to taste)
• Kosher salt and freshly ground black pepper to taste
• 12 large basil leaves

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

Marinade: whisk together the mustard, garlic, soy, thyme, pimenton and EVOO. Set aside.

Horseradish sauce: whisk together the creme fraiche, cream, horseradish, and lemon zest. Season to taste with salt and pepper and set aside.

Slice the sirloin against the grain into 1/8” thick planks. It helps to throw the steak into the freezer to firm up for 45 minutes to I hour before you attempt to slice it this thin.
Marinade for 1 hour.
Prep your rosemary skewers by peeling off the lower leaves and sharpening the naked end of a few sprigs. Lay each marinated steak strip on a cutting board and top with fresh basil leaves. Roll tightly and skewer onto the rosemary sprigs, leaving some breathing room between each “roll”. Wrap the exposed rosemary leaves in some aluminum foil to keep them from getting totally charred when you cook the skewers. Pre-heat a grill pan over high heat, and when very hot, coat with a thin layer of canola oil. Lay each skewer into the pan with the foiled ends hanging out, lower the heat a touch, press the meat down into the pan with some tongs and cook for about 1:30-2:00 minutes per side. Remove the skewers to a cutting board, sprinkle lightly with a fleur de sel (Maldon would be lovely), and serve with the horseradish cream.