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.
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 dips (recipes below).
Combine 1 cup light Greek yogurt, 1/4 cup EACH mayonnaise and minced fresh herbs (e.g. parsley, basil, tarragon, chives), 3 tbsp prepared horseradish, 1 tbsp lemon juice and salt and pepper to taste.
Combine 1/2 cup barbecue sauce, 1/4 cup EACH vinegar and Worcestershire sauce, 2 tbsp maple syrup, 1 tbsp lemon juice and 1/2 tsp garlic powder.
Combine 1/3 cup mayonnaise, 2 tbsp EACH vinegar and mango chutney, 1 tbsp minced green onion or chives, 1 tsp EACH curry powder and minced garlic.
Servings 0