Porter Marinated Steak Skewers with Cilantro Horseradish Cream
Jackie Dodd-Mallory
(Senior Editor)
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 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
Instructions
- 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.
- Pour porter, Worcestershire, soy and garlic over the steak. Cover and refrigerate for 2 hours.
- Remove steak from marinade, cut into 2 inch strips, thread through metal skewers (or pre-soaked wooden skewers). Sprinkle with remaining salt.
- Grill until desired doneness, about 3 minutes per side for medium rare (depending on thickness.
- 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).
- Serve skewers with sauce on the side.
Comments
Kristi @ Inspiration Kitchen July 30, 2014 um 5:23 am
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! 🙂
Meredith in sock monkey slippers July 31, 2014 um 7:49 pm
These look fabulous! And if you do ever decide to go haywire in a Crate&Barrel please record it!
Rachel Cooks August 3, 2014 um 6:32 pm
That marinade sounds insane! Buying flank steak asap.
Carrie August 4, 2014 um 4:18 am
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.
addie | culicurious August 7, 2014 um 5:17 pm
Wonderful looking meat! 🙂 Also: I feel ya on that urge to knock down the glasses. Must… resist…. so… hard… 😉
Susan August 11, 2014 um 12:47 pm
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
Jackie August 11, 2014 um 1:59 pm
It’s salt! Thank you so much Susan 🙂
And I agree, pancakes made with beer are pretty great!
Audrey October 12, 2014 um 10:19 am
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.
Mike May 28, 2018 um 10:34 am
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