One of my favorite things about Christmas time is getting to watch all the movies snuggled on my couch. I have a whole list of movies I have to watch every year, in addition to all the cheesy Hallmark movies! It just wouldn’t feel like Christmas without it!
This year I am making recipes inspired by my favorite Christmas favorite movies. I am excited to share all of my recipes with you and hope you love them as much as I do. The holidays are so magical and I love experiencing them through food. Food is always a huge part of Christmas for my family.
This recipe is inspired by The Grinch and his delicious “roast beast” dinner. We, too, have a roast beast dinner on Christmas every year (prime rib) so this just felt natural. I wanted to mimic that amazing meal but in appetizer form and something that can be eaten in one bite.
You have smashed potatoes… caramelized shallots… marinated steak… And to top it off? Horseradish cream sauce!
Yes, please!
This appetizer will surely be a hit at any Christmas party or even if you just want to get in the mood to watch The Grinch in style. This is a fun way to be deliciously festive for the holidays.
You can marinate the steak the day before, make the horseradish cream and pre-boil the potatoes if you are entertaining this year. That way it will be easier to prep the day of, and you will basically just need to cook the rest of the ingredient.
I hope you enjoy and have a wonderful holiday season!
Steak Dinner Bites
Equipment
- Cocktail toothpicks
Ingredients
- 1 lb Steak Sirloin, Ribeye, New York
- 1/4 cup Worcestershire
- 4 Garlic Cloves Crushed
- 1/2 tsp Rosemary Minced
- Garlic Salt & Pepper To taste
Smashed Potatoes
- 4-5 Shallots Thick sliced
- 15-20 Mini Nugget Potatoes
- 1/2 cup Butter Melted
- 1 Lemon Zested and Juiced
- 4 Garlic Cloves Crushed
- 1/2 tsp Rosemary Minced
- 1 tsp Worcestershire
- Garlic Salt & Pepper To taste
Horseradish Cream
- 1/2 cup Sour Cream
- 2 tbsp Prepared Horseradish More if you like it spicier
- Garlic Salt & Pepper To taste
Instructions
- Cut the steak into 1 inch cubes, how ever many cube you get out of your steak is how many steak bites you will have. I get about 15 when I make mine.
- Marinate the steak cubes in a ziplock bag with the worcestershire, garlic rosemary, salt and pepper. Leave in the refrigerator for at least 4 hours and up to 24 hours.
- Wash and boil the mini nugget potatoes. Prep as many potatoes you will need for the number of steak bites you are marinating. Add a few extras just in case.
- Preheat the over to 400 degrees.
- Once fork tender, place the potatoes on a parchment lined baking sheet and space the out a little. Add the shallot slices on the other half go the sheet.
- Gently smash the potatoes until they are flattened but not pulverized. I found that the botton of a shot glass was the perfect size for this.
- In a separate bowl, mix the melted butter, lemon zest, lemon juice, garlic, rosemary, worcestershire, salt and pepper. Pour over the potatoes and shallots. Roast for 25 minutes, until golden and crispy.
- Sear the steak to your desired temperature in a hot skillet with oil. 2-3 minutes on each side will be medium, flipping once.
- Assemble the steak bites with a cocktail toothpick. Potato on top, shallot in the middle and steak on the bottom. Place the steak on a flat surface and the stab the steak so that it will stand straight up.
- Arrange on a serving platter and serve with the Horseradish Cream. Enjoy!
Horseradish Cream
- Mix all the ingredients in a serving bowl. Cover and refrigerate until ready to serve.
