1 cup grated Parmesan Cheese
½ cup sour cream
1/2 cup mayo
2 tbs half and half
2 tbs lemon juice
2 tsp prepared horseradish
1 ¼ tsp Kosher salt, divided
1 ¼ tsp fresh ground pepper
1 ½ lb NY Strip, cut into ½ inch strips (about 18 strips)
3 tbs Extra Virgin Olive Oil
1 tbs chopped fresh rosemary ( dried works just as well, just crumble it up )

1)      In a small bowl, combine cheese, sour cream, cream, lemon juice, horseradish, ¼ tsp salt, ¾ tsp pepper – and whisk thoroughly. Refrigerate sauce.
2)      Thread steak strips onto skewers.  If using bamboo, I highly recommend soaking them for an hour or two ( or until they sink) in water to prevent burning.
3)      Brush both sides with EVO, and sprinkle with rosemary.
4)      Grill for about 3 minutes per side, until medium rare.
5)      Serve with sauce.

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