Simply Beef and Lamb

Steak and Sun-dried Tomato Cocktails with Basil and Greek Yogurt Dip

Serves: 20 Prep Time: 20 minutes Cook Time: 5 minutes

Serve on a bed of salad leaves with the dip.

Ingredients

  • 4 x lean thin cut sirloin steaks, trimmed
  • Salt and freshly milled black pepper
  • 10ml/2tsp dried oregano or thyme
  • 15ml/1tbsp white wine vinegar
  • 30ml/2tbsp sunflower oil
  • For the sun-dried tomato butter:
  • 50g/2oz unsalted butter, softened
  • 10ml/2tsp sun-dried tomato paste
  • 1 sun-dried tomato in oil, drained and finely chopped
  • 5-10ml/1-2tsp garlic purée
  • For the basil and greek yogurt dip:
  • 60ml/4tbsp freshly chopped basil leaves
  • 1 x 200g thick Greek yogurt or half fat crème fraîche
  • Salad leaves, to garnish

Method

  1. 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.
  2. Meanwhile prepare the sun-dried tomato butter; in a small bowl mix all the ingredients together.
  3. Place the steaks on a chopping board and spread 15ml/1tbsp of the butter over two steaks and top with the remaining steaks to form a sandwich. Cut into 2.5cm/1inch squares and thread on to 20 small cocktail sticks.
  4. Prepare the basil and Greek yogurt dip; in a small bowl mix all the ingredients together, cover and chill in the refrigerator until required.
  5. Heat the oil in a shallow non-stick frying pan and cook the cocktails on the skewers for 2-3 minutes on each side.
  6. Serve on a bed of salad leaves with the dip.

Method

  1. 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.
  2. Meanwhile prepare the sun-dried tomato butter; in a small bowl mix all the ingredients together.
  3. Place the steaks on a chopping board and spread 15ml/1tbsp of the butter over two steaks and top with the remaining steaks to form a sandwich. Cut into 2.5cm/1inch squares and thread on to 20 small cocktail sticks.
  4. Prepare the basil and Greek yogurt dip; in a small bowl mix all the ingredients together, cover and chill in the refrigerator until required.
  5. Heat the oil in a shallow non-stick frying pan and cook the cocktails on the skewers for 2-3 minutes on each side.
  6. Serve on a bed of salad leaves with the dip.