Serves: 1
Time to prep: 45 minutes
Ingredients:
300g grass-fed diced beef chuck
1 tbsn finely rosemary
1tsp garlic, minced
1 tbsn olive oil
1 tbsn jalapeno brine
100g jalapeno pickles (1 jar drained, reserve brine)
80g horseradish cream
275g sour cream
50g mayo
2g salt
Method:
In a large bowl, combine the olive oil, minced garlic, finely chopped rosemary and jalapeno brine. Mix well.
Add the diced beef chuck to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow flavours to develop.
Thread the marinated beef chunks onto skewers.
Preheat the BBQ to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the beef is charred on the outside, medium in the middle.
In a blender, add the salt, horseradish cream, sour cream, jalapeno and mayonnaise.
Blend until smooth and creamy.
Plate the skewers hot off the grill with the creamy dipping sauce on the side.