Steak and Sun-dried Tomato Cocktails with Basil and Greek Yogurt Dip
A tasty dish for get togethers using strips of seasoned steak on cocktail sticks and served with a basil and Greek yogurt dip.
Prep Time: 20 mins
Cook Time: 5 minutes
Serves: 20 people
Ingredients
4 x lean thin cut sirloin steaks, trimmed
10ml/2tsp dried oregano or thyme
1 tablespoon white wine vinegar
2 tablespoons sunflower oil
For the sun-dried tomato butter:
50g unsalted butter, softened
2 teaspoons sun-dried tomato paste
1 sun-dried tomato in oil, drained and finely chopped
1-2 teaspoons garlic purée
For the basil and Greek yogurt dip:
4 tablespoons freshly chopped basil leaves
1 x 200g thick Greek yogurt or half fat crème fraîche
Salad leaves, to garnish
Method
In a small shallow bowl mix together the salt and pepper, dried herbs and vinegar. Place the steaks in the marinade. Cover and set aside for 20 minutes.
Meanwhile prepare the sun-dried tomato butter; in a small bowl mix all the ingredients together.
Place the steaks on a chopping board and spread 1 tablespoon of the butter over two steaks and top with the remaining steaks to form a sandwich. Cut into 2.5cm squares and thread on to 20 small cocktail sticks.
Prepare the basil and Greek yogurt dip; in a small bowl mix all the ingredients together, cover and chill in the refrigerator until required.
Heat the oil in a shallow non-stick frying pan and cook the cocktails on the skewers for 2-3 minutes on each side.