September/October 2007
Adapted from Rachael Ray, Food Network
Yield: About 6–8 appetizer-size servings
For the dipping sauce:
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, peeled and finely chopped
- 1/2 cup vodka
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1 cup tomato sauce
- 1 tablespoon prepared horseradish
- Salt and black pepper, to taste
For the steak bites:
- 1 1/3 pounds beef sirloin, trimmed of fat and gristle and cut into 1- by 2-inch pieces
- Additional extra-virgin olive oil for coating the meat
- Steak seasoning blend or salt and black pepper, to taste
- 6–8 bamboo skewers
For the sauce: Pour the olive oil into a small saucepan and place over medium heat. When the oil is hot, add the onions and sauté about 5 minutes. Add the vodka and continue to cook until it is reduced by half. Add the Worcestershire sauce, hot pepper sauce, tomato sauce and prepared horseradish. Stir well. Bring the sauce to a boil. Remove from the heat and season to taste with salt and black pepper. Transfer to a small bowl and place in the center of a serving platter.
For the steak bites: Coat the meat pieces lightly with olive oil and season with the steak seasoning blend and/or salt and pepper. Place a nonstick skillet over high heat. When the skillet is hot, add the meat and cook until caramelized on all sides, about 2 minutes per side. Remove the meat bites from the heat and arrange them on the serving platter around the dipping sauce. Set several bamboo skewers alongside the meat.
