STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE

Steak and Veggie Skewers with Creamy Dipping Sauce image

Provided by Trisha Yearwood

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

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Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes
1 pound Brussels sprouts, trimmed
10 ounces cremini mushrooms
1 red onion, cut into 1-inch cubes
1 cup extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground coriander
1/4 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
3/4 cup sour cream
1/4 cup mayonnaise
1 lemon, juiced
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced

Steps:

Soak 12 wooden skewers in water for at least 30 minutes.
Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
Preheat a grill or grill pan to medium-high heat.
Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.