Beef Steak Dippables

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junio 3, 2015

This recipe is a bit like a summer version of fondue -- serving steak like this as a nibbler is a great way to make it stretch! Steak can be grilled ahead, cutting into cubes when you're ready to serve. NOTE: Canadiana and Bombay Dips also work well as a marinade for Beef Kabobs.


2 Strip Loin or Tenderloin Grilling Steaks, 1-inch thick

Coarse salt and pepper

3 tbsp (45 mL) olive oil

3 tbsp (45 mL) minced fresh herb leaves (predominantly mild herbs such as chives and parsley and some stronger herb leaves like rosemary or sage)

Anchovy or miso paste

Lemon wedge

Marinated mushrooms, roasted peppers, chunks of feta or blue cheese, pitted olives or large capers(optional)

Horseradish, Canadiana and/or Bombay Dip (recipes follow)


Season steaks all over with salt and pepper. Grill in closed barbecue over medium-high heat for 3 to 4 minutes per side for medium-rare.

Meanwhile on cutting board mix olive oil with minced herbs and a dab of anchovy or miso paste.

Flip the cooked steak on the smeared board a couple of times to lightly coat with the herb mixture. Let stand 5 minutes. Squeeze a bit of fresh lemon juice over steak and cut into bite-sized cubes.

Serve on picks along with olives, marinated mushrooms, etc (if desired) and Dip (recipes below).