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Rosemary Beef Skewers with Horseradish Dipping Sauce

Tender flat iron, or shoulder top blade steak, stays juicy in the center when quickly broiled.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 2 garlic cloves
  • 2 tablespoons fresh rosemary leaves
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 3 flat iron (shoulder top blade) steaks (1 1/2 pounds total), gristle removed, if any
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon prepared white horseradish, drained


  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Soak eight 6-inch wooden skewers in water for at least 10 minutes.

  2. Meanwhile, on a work surface, chop garlic and rosemary, and sprinkle with a little salt. Press blade of knife back and forth across mixture to make a paste. Place in a medium bowl, and stir in oil; season with 1 teaspoon salt and 1/4 teaspoon pepper.

  3. Cut steaks into 24 1 1/2-inch chunks. Add to bowl; toss to coat. Thread 3 chunks of beef onto each skewer; place skewers onto prepared baking sheet.

  4. Broil (without turning) 4 to 6 minutes for medium-rare. Meanwhile, in a small bowl, stir together sour cream and horseradish; season with salt and pepper. Serve skewers with horseradish sauce.

Cook's Notes

Before cooking, remove any gristle that might be running down the center of the meat.

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