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


    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


  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.

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. 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.

  4. 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.

  5. 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.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.