Ingredients

Here are the following ingredients:

• 8 medium bamboo skewers, soaked for 30 minutes
• 1 cup (250 mL) mayonnaise, divided
• 2 tsp (10 mL) grainy Dijon mustard
• 1 tbsp (15 mL) finely chopped fresh chives
• 2 tbsp (30 mL) finely crumbled blue cheese
• 2 tsp (10 mL) Buffalo-style hot pepper sauce
• 2 tsp (10 mL) white miso paste
• 1 small clove garlic, minced
• 1 lb (500 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
• 1 tbsp (15 mL) Montreal steak spice
• 8 slices bacon

Shopping List

Here are the following shopping items to buy:

• 8 medium bamboo skewers
• Mayonnaise
• Grainy Dijon mustard
• Fresh chives
• Crumbled blue cheese
• Buffalo-style hot pepper sauce
• White miso paste
• 1 small clove garlic
• 1 lb (500 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
• Montreal steak spice
• 8 slices bacon

Method

Follow these cooking methods/directions:

1. Divide mayonnaise equally into 3 small bowls. Stir mustard and chives into one bowl, blue cheese and hot pepper sauce into second bowl and miso and garlic into third bowl. Cover and refrigerate until ready to serve or up to 3 days.

2. Cut steak into 1-inch (2.5 cm) cubes (about 32 pieces). Pat beef dry with paper towel and season all over with steak spice. Cut each slice of bacon crosswise into 4 equal pieces. Wrap each piece around a cube of beef and thread bacon-wrapped beef cubes onto skewers, dividing equally.

3. Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 7 to 10 minutes, turning to brown all sides, until bacon is crisp and beef is cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

4. Serve beef and bacon skewers with the trio of dips.