Ingredients
Scale
For the Skewers:
- 2 (8-oz) filet mignon steaks (or 1 8-oz piece tenderloin)
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, grated or pressed
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pint fresh mozzarella balls (bocconcini or ciliegini)
- 1 loaf ciabatta bread, sliced into 1-inch cubes
- Fresh parsley, chopped, for serving
For the Dipping Sauce:
- 1 cup sour cream
- ΒΌ cup prepared horseradish
- 2 teaspoons grainy mustard
- Salt and pepper, to taste
Instructions
For the Skewers:
- Cut the steaks into 1-inch cubes and place them in a large resealable plastic bag. Add the cherry tomatoes.
- In a small bowl, whisk together the olive oil, garlic, Worcestershire, brown sugar, soy sauce, red wine vinegar, salt, and pepper.
- Pour the marinade mixture over the steak and tomatoes and stir to evenly coat.
- Place the bag in the fridge and allow to marinate for at least 4 hours (and up to 8 hours).
- About 20 minutes before you are ready to serve, place the mozzarella cheese balls in the freezer. If using wooden skewers, soak them in water.
- Remove the steak and tomatoes from the fridge and preheat a grill or grill pan over medium-high heat.
- Skewer the steak, tomatoes, cheese, and cubed ciabatta bread, alternating the order of ingredients. When your grill/grill pan is hot, brush with oil and then add the assembled skewers and cook for 1 minutes per side, rotating to ensure that the ingredients cook on all sides.
- Remove from the heat and set on a serving platter to rest for a few minutes before garnishing with the chopped herbs and serving alongside the dipping sauce.
For the Dipping Sauce:
- Mix together all the ingredients and season, to taste, with salt and pepper. This is best made ahead, so I often make it when I marinate the steak/tomatoes.
- Serve chilled alongside the skewers.