Recipe(tried): Beef Kebabs and Horeradish Cream Dip

BEEF KEBABS AND HORERADISH CREAM DIP

1 lb good quality steak, cut in 1-inch cubes
MARINADE:
1/4 cup olive oil
2 tbsp port or red wine
1 1/2 tbsp red wine vinegar or balsamic vinegar
1 1/2 tbsp creamy horseradish sauce
2 tsp dried rosemary or to taste
HORSERADISH CREAM DIP:
1 (8 oz) carton sour cream
4 tbsp creamy horseradish
1 tbsp Dijon mustard

Combine remaining ingredients and pour along with the beef into a ziploc bag. Refrigerate at least 8 hours but overnight is best for maximum tenderness.

Preheat grill or broiler.

If using wooden skewers soak 1/2 hour before use. Bring beef to room temperature and thread equally onto skewers.

Meanwhile, combine sour cream, creamy horseradish, and Dijon mustard to make horseradish cream dip; set aside.

Cook kebabs on a preheated grill or broil 3 minutes a side.

Serve with dip.

This is a good same day or make ahead recipe. I also make a blue cheese dip for those who aren't wild about too much horseradish!