Porter Marinated Steak Skewers with Cilantro Horseradish Cream

Porter Marinated Steak Skewers with Cilantro Horseradish Cream2

We have caveman like instincts, I have lots.

I have this nearly uncontrollable urge to knock over that giant tower of perfectly stacked wine glasses in Crate & Barrel. I walk past, barely glancing at the shimmering tower that’s mocking me from it’s white square pedestal as I clutch my purse tightly and imagine swinging it right through the center, sending it all crashing to the ground. And I promise you that if I’m ever on the receiving end of a giant cash filled windfall, it’s the first thing I’ll do. Some people will buy a car, or that ridiculously overpriced pair of shoes, but for me: walk right into the nearest Crate & Barrel, swing my purse right through a six foot tower of glassware, throw down a wad of hundreds and walk right out, completely  satisfied. Don’t think I wont.

Until I’m a millionaire, I’ll have to control myself. I’ll just sublimate my destructive urges by eating meat off a stick. It’s caveman like, and it’s less expensive.

But If I ever win the lottery, you should alert all of the nearest high end house-ware retail chains, just to be safe.

 

Porter Marinated Steak Skewers with Cilantro Horseradish Cream3

Porter Marinated Steak Skewers with Cilantro Horseradish Cream

Ingredients

    For the Steak:
  • 2 lbs thin slices flank steak
  • 1 tsp brown sugar
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt plus 1 tsp, divided
  • 1 tsp black pepper
  • 2 tbs olive oil
  • 1 cup porter
  • 1 tbs Worcestershire sauce
  • 2 tbs soy sauce
  • 2 cloves garlic, chopped
  • For the cream sauce:
  • 1/3 cup sour cream
  • 1 tbs cream style horseradish
  • 2 tbs chopped cilantro
  • 1 tbs lemon juice
  • ¼ tsp salt
  • ¼ tsp garlic powder

Directions

  1. Place the flank steak in a baking dish or wide bowl. Sprinkle all over with brown sugar, onion powder, chili powder, cumin, 1 teaspoon salt, and black pepper. Drizzle with olive oil, rub oil and spices into the meat.
  2. Pour porter, Worcestershire, soy and garlic over the steak. Cover and refrigerate for 2 hours.
  3. Remove steak from marinade, cut into 2 inch strips, thread through metal skewers (or pre-soaked wooden skewers). Sprinkle with remaining salt.
  4. Grill until desired doneness, about 3 minutes per side for medium rare (depending on thickness.
  5. In a small bowl stir together the sour cream, horseradish, cilantro, ¼ tsp salt, lemon juice, and garlic powder (can be made up to a day ahead of time, flavors develop after a few hours).
  6. Serve skewers with sauce on the side.
http://thebeeroness.com/2014/07/30/porter-marinated-steak-skewers-cilantro-horseradish-cream/

Porter Marinated Steak Skewers with Cilantro Horseradish Cream5

9 thoughts on “Porter Marinated Steak Skewers with Cilantro Horseradish Cream

  1. This looks amazing Jackie! I’ve never met a steak I didn’t like. And did you see that I’m a collector of horseradish? 7 jars in my pantry, girl. 7 jars! That’s just crazy talk. But, it’s certainly enough to make this horseradish cream! 🙂

  2. I’m hosting a party at the end of the month, this recipe is being added to my menu! I’m a sucker for cilantro AND horseradish…. especially with flank.

  3. Wonderful looking meat! 🙂 Also: I feel ya on that urge to knock down the glasses. Must… resist…. so… hard… 😉

  4. Just noticed after printing your Marinated Steak Skewers with Cilantro Horseradish Cream that in the ingredients for the steak spices you said “1 tsp, plus 1 tsp, divided” after the 1 tsp cumin. What is the spice?

    Also, my husband told me about pancakes made with beer that he had when he was a kid and loved them. I want to make him some and found your website. Can’t wait to try them out.

    Thank you.
    Susan

  5. You should make a trip to the Pennsylvania Renaissance Faire. They have a “You buy it, you smash it” game. Oh… and don’t forget to stop by the Swashbuckler Brewing Company.

  6. This made for an amazing dinner! WOW! I just have one question. Where am I supposed to use the lemon juice? Making this dish was exactly like working on the car. When I’m finished I always have parts left over. It happened with this recipe last night. I assembled all my ingredients and when I was all done, the lemon juice was left over. If I had to guess I’d say it goes with the cream sauce, but I figured I’d check with you to confirm.

    Right now the lemon juice sitting is keeping my leftover car parts company out in the garage but I know it could be put to better use.

    Thanks,

    Mike

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