Teriyaki Steak Kabobs with Horseradish Sauce
These Teriyaki Steak Kabobs are a hearty hit at any party or gathering. The pairing of the horseradish sauce with its tang and spice with the saltiness and umami of the steak is like a party in your mouth! There is a welcomed change in texture with the addition of the mini potato sandwiched between the caramelized steak.
These kabobs can be dished up as an appetizer or a main dish. If you don’t have shot glasses, no worries! Arrange the skewers on a plate or platter and serve the sauce on the side.
Turn this into a main dish by doubling the size of the skewer and loading it up with steak and potatoes. By doing this, you’re tapping into your creativity (and confidence) in making recipes your own!
Teriyaki Steak Kabobs with Horseradish Sauce
- 1½ pounds sirloin steak
- 4 tbsp ghee or extra virgin olive oil
- 12 small potatoes one inch in diameter
- 2 tbsp olive oil extra virgin
- 1 tsp kosher salt sea salt
- 4 ounces beer
- ½ cup olive oil
- ⅓ cup teriyaki sauce
- ⅓ cup fresh lemon juice
- 2 tbsp Worcestershire sauce
- 2 tablespoons dried basil
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- 1 teaspoon dried minced garlic Optional
- ¼ teaspoon red pepper flakes Optional
- ½ cup sour cream
- ½ cup mayonnaise
- 4 tbsp horseradish prepared
- Place marinade ingredients in a blender. Blend on high speed until thoroughly combined, about 30 seconds.½ cup olive oil, ⅓ cup teriyaki sauce, ⅓ cup fresh lemon juice, 2 tbsp Worcestershire sauce, 2 tablespoons dried basil, 1 ½ tablespoons garlic powder, 1 ½ tablespoons dried parsley flakes, 1 teaspoon ground white pepper, 1 teaspoon dried minced garlic, ¼ teaspoon red pepper flakes
- Cut steak into 1-inch pieces, trimming off excess fat. Some fat, along with marbling, is desired. Place in a plastic bag along with the marinade and zipper close as you push out the air. Squish around the marinade to ensure all of the meat is covered. Set the marinated meat in a casserole dish in the refrigerator for four to six hours.1½ pounds sirloin steak
- Combine the sauce ingredients in a small bowl. Refrigerate until ready to serve.½ cup sour cream, ½ cup mayonnaise, 4 tbsp horseradish
- Preheat oven to 400 °F.
- Slice the potatoes in half and place in a medium-sized bowl. Add the oil and stir until all potatoes are covered. Place cut side down on a seasoned baking pan. Bake 15 - 18 minutes or until the cut side is medium browned.12 small potatoes, 2 tbsp olive oil, 1 tsp kosher salt
- Remove the steak from the marinade and discard the liquid. Pat the meat cubes dry with toweling.
- Heat a heavy cast iron or carbon steel pan on high heat. Add two tablespoons of the fat to the pan and half of the steak cubes. Turn occasionally. The goal is to get a nice dark sear on each side of the meat cubes without overcooking them.4 tbsp ghee
- Remove the meat from the pan and repeat with the remaining two tablespoons of fat and the meat. Remove and place with the first bath of meat. Tent loosely with foil to keep warm.
- Pour the beer into the hot pan. With a spatula, release the darkened pieces stuck to the pan and let the liquid reduce to just a tablespoon or two. Pour the drippings over the meat cubes.4 ounces beer
- Evenly distribute the sauce between the shot glasses.
- Thread one piece of steak and move it up the skewer near the top. Then slide a potato vertically onto the skewer. Finish with one more piece of steak. Set on an angle in the glass. Repeat with the remaining skewers. Serve.
De Froid Tip: Natural Textures and Colors
Here the textures and colors of the deeply caramelized steak play off of the black slate serving platter. The rough surface of the slate highlights the smooth, clear shot glasses. While the square rustic skewers and the slate bring a natural feel to the presentation.
I purposefully did not add a pop of color to the appetizers. Instead, I surrounded them with green and red accents on the table, keeping with the colors of nature. From a photography perspective, the skewers could have benefited from a few sprinkles of chopped parsley. Yet there was a mood for the table setting that benefited from the monotone and natural presentation.
You see, it’s all a choice. No right way, no wrong way! Experimenting and having fun trying new ways to present food to bring new life to every meal is what we’re all about. : )
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.