Kentucky Go Big Blue Cheese Steak Bites & Horseradish Sauce

Marinate the steak up to 24 hours in advance of grilling to get a jumpstart on game day preparations. Add the mushrooms 2 to 4 hours before threading on wooden skewers. The creamy horseradish sauce clings well to the steak & mushrooms. Stir in an extra tablespoon or two of milk for a thinner sauce to drizzle over the kabobs. (Source of recipe: Rebecca Gordon, Buttermilk Lipstick)

PREP TIME: 25 MINS + COOK TIME: 8 MINS = TOTAL TIME: 33 MINS • SERVES 6

INGREDIENTS:

• 12 (6-inch) wooden skewers

• 1 (3⁄4 lb) New York strip or top sirloin steak, cut into 1 1⁄2-inch pieces

• 1 (8oz) package button mushrooms

• 1⁄3 cup molasses 3 tbsp bourbon

• 3 tbsp apple cider vinegar

• 1 tbsp oil

• 2 green onions, minced 1⁄4 tsp freshly ground pepper

• 1 1⁄4 tsp kosher salt, divided

• Garnish: Minced green onions, blue cheese, and freshly ground pepper

COOKING:

1. Soak skewers in water for 30 minutes.

2. Place steak in a gallon-size zip-top plastic bag.

3. Wipe mushrooms clean. Cut enough of the large mushrooms in half to equal 24 pieces. Add mushrooms to bag.

4. Whisk together next 6 ingredients and 1 teaspoon salt in a small bowl. Reserve 1/4 cup marinade; pour remaining marinade over beef and mushrooms.

5. Seal bag and chill 2 to 4 hours.

6. Remove beef and mushrooms from marinade, discarding marinade; thread alternately on skewers and sprinkle with remaining 1/4 teaspoon salt.

7. Grill over medium-high heat (350 to 400) for 3 to 4 minutes per side, brushing with remaining 1/4 cup reserved marinade after turning once.

8. Prepare Big Blue Cheese-Horseradish Sauce and serve with kabobs. Garnish, if desired.

Blue Cheese Horseradish Sauce

INGREDIENTS:

• 1 cup plain Greek yogurt

• 1⁄3 cup crumbled blue cheese

• 1 tbsp prepared horseradish

• 1 tbsp whole milk

• 1⁄4 tsp kosher salt

COOKING:

Pulse all ingredients in a food processor until blended and smooth. Makes 1 1/3 cups