Steak, Tomato & Bell Pepper Skewers With Horseradish Dill Butter

Steak, Tomato & Bell Pepper Skewers With Horseradish Dill Butter 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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This was super easy to make and a HUGE hit at my house tonight. I used a large grill pan instead of the grill, but you can use a grill if you want.


  • Horseradish Butter:
  • 1/4 Cup Melted Butter
  • 1 Tablespoon Prepared Horseradish
  • 1 Teaspoon Finely Chopped Fresh Dill
  • 1 Teaspoon Hot Sauce
  • 1/2 Teaspoon Worcestershire Sauce
  • Skewers:
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 21 Ounces Cherry Tomatoes
  • 1 Yellow Bell Pepper (Roughly Chopped)
  • 2 Pounds Boneless Sirloin Steak (Cut Into 1 1/2 Inch Cubes)
  • 10 to 12 Wood Skewers (Soaked In Water For 30 Minutes)
  1. Preheat grill on medium heat. Or preheat large-size grill pan over a medium heat.
  2. n a small-size bowl, combine melted butter, horseradish, dill, hot sauce, and Worcestershire sauce.
  3. Keep butter mixture warm.
  4. In a medium-size bow, mix olive oil with kosher salt and pepper. Add cherry tomatoes, chopped bell pepper, and steak cubes. Toss to coat thoroughly.
  5. Thread steak, tomatoes, and bell pepper alternately onto skewers, making sure to start and end with steak pieces.
  6. Grill skewers over direct medium heat (or on stovetop in grill pan) for 6 to 8 minutes for medium rare, turning once. If you would like your steak done more then add a minute or two.
  7. Remove skewers from grill (or grill pan) and brush liberally with horseradish butter.
  8. Transfer to serving platter. Serve immediately. Makes 10 to 12 skewers
  9. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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