This is a great appetizer, dinner, or game night food! It’s quick, easy, and delicious. Strip steaks are on sale at HEB, so we’ll be using that. Sure you could just cook them and have a steak, but that’s so not interesting. So I’ll do a couple recipes where having a good cut of meat makes the recipe much better.
Steak Appetizer
Ingredients
- 1 lb (or more) medium to large mushrooms, cleaned and stem removed
- Extra virgin olive oil
- Dried thyme
- Granulated garlic powder
- Salt and pepper
- 2 TBSP butter
- 1 TBSP olive oil
- 2 lbs beef strip steak, cut into inch to inch and a half cubes
- Salt and pepper
- 1/2 cup canola mayonnaise
- 1/2 cup sour cream
- 2 TBSP dijon mustard
- 1/2 - 1 TBSP prepared horseradish
- Salt and pepper
Horseradish Sauce
Instructions
- Heat oven to 375°
- Grease a baking sheet place mushrooms gill-side up and drizzle with oil and sprinkle with thyme garlic powder and salt and pepper, then turn to gill-side down and drizzle with oil and sprinkle with seasonings if you like.
- Bake for about 15 minutes (depending on the size) until they release some water and barely start to soften.
- To cook steak, heat butter and oil in a large skillet over medium-high heat.
- Sear steak cubes, for about 4 minutes. Do not overcook. Remove to a plate.
- If your mushrooms are big enough you can serve a piece of steak in a cap and drizzle with horseradish sauce. If they are not large enough, use short bamboo skewers or long toothpicks and skewer a mushroom and piece of steak (and maybe one more of each) and drizzle with horseradish sauce.
- Mix together mayonnaise, sour cream, dijon, horseradish, and salt and pepper.
- Drizzle on steak and mushrooms.
- Serve with sliced baguette, or any good crusty bread.
Horseradish Sauce