Pat steak dry with paper towels. Cut steak into 1¼-inch cubes; place in a large resealable plastic bag. Combine ¼ cup olive oil, balsamic vinegar, 2 tablespoons rosemary, Worcestershire sauce, and garlic. Pour mixture over steak cubes; seal bag. Turn bag to evenly coat steak with mixture. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Dip crispy bacon, grilled potatoes, and tender sirloin steak into a sauce made from Dijon mustard, crème fraîche, and horseradish.
Servings and Ingredients
|1 (1-to1¼-lb.) Hy-Vee Angus Reserve beef flat iron steak, 1 to 1¼ inch thick|
|¼ c. plus 2 tsp. Gustare Vita olive oil, divided|
|3 tbsp. Gustare Vita balsamic vinegar|
|2 tbsp. fresh rosemary, finely chopped, plus additional leaves for garnish|
|2 tbsp. Hy-Vee Worcestershire sauce|
|1 clove(s) garlic, minced|
|4 large Hy-Vee Smart Bite baby blonde potatoes, pierced|
|4 slice(s) Hy-Vee Country Smokehouse thick-sliced black pepper slab bacon|
|½ c. crème fraîche|
|2 ½ tsp. refrigerated prepared horseradish|
|½ tsp. Hy-Vee Dijon mustard|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|Italian parsley, chopped, for garnish|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Microwave-safe bowl
- Plastic wrap
- Large skillet
- Small bowl
- Charcoal or gas grill
- 12-inch metal skewers
Place potatoes in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 2 to 3 minutes or just until partially fork-tender. Immediately rinse under cold water. Cover and refrigerate until grilling.
To precook bacon, bring 1½ inch of water to boil in a large skillet. Add bacon slices; return to boil. Boil, uncovered, for 1 minute. Drain; immediately rinses with cold water. Pat dry with paper towels; cover and refrigerate until grilling.
For dipping sauce, combine crème fraîche, horseradish, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until serving.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Drain beef; discard marinade. Halve and toss potatoes with remaining 2 teaspoons oil. Cut bacon strips in half. Alternately thread bacon accordion-style with beef cubes and potatoes on 12-inch metal skewers.
Grill kabobs for 8 to 10 minutes or until beef is medium-rare (130 degrees), turning kabobs halfway through.
Transfer kabobs to a platter. Garnish with chopped parsley and rosemary, if desired. Serve with horseradish sauce.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 105mg
- Sodium: 660mg
- Total Carbohydrates: 9g
- Protein: 24g
Hy-Vee Seasons Magazine May 2021