Grilled Steak Dippables

Serving steak as a nibbler is a great way to make it stretch – this recipe is a bit like a summer version of fondue! The steak can be grilled ahead to take with you for tailgating or picnic – just cut the cooked steak into cubes when you're ready to serve. Serve on picks with olives, marinated mushrooms, roasted red pepper strips, chunks of feta or blue cheese or large capers along with dipping sauces.
Yield 8 Servings Prep. Time 25 min Cooking Time 10 min Total Time 35 min


Here are the following ingredients:

  • Horseradish Dip, Canadiana Dip and Bombay Dip (see recipes below)
  • 1 lb 6 oz (800 g) Beef Bottom Sirloin Flap Grilling Steak,1 inch (2.5 cm) thick (2 steaks)
  • Salt and fresh ground pepper
  • 3 tbsp (45 mL) olive oil
  • 3 tbsp (45 mL) minced mild fresh herbs, such as chives and parsley
  • Anchovy or miso paste
  • Lemon wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Prepare dips; cover and refrigerate until serving. (Make ahead: Dips can be refrigerated for up to 1 day).

  2. Pat steaks dry with paper towel and season all over with salt and pepper to your taste. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

  3. Meanwhile, mix oil, herbs and a dab of anchovy or miso paste on a cutting board.

  4. Transfer steaks to cutting board and flip the cooked steak on the smeared board a couple of times to lightly coat it with the herb mixture. Let rest for 5 minutes. Squeeze a bit of fresh lemon juice over steak and cut into bite-sized cubes. Serve with dips.

Horseradish Dip: Combine 1 cup (250 mL) plain Greek yogurt, ¼ cup (60 mL) EACH mayonnaise and minced fresh herbs (e.g. parsley, basil, tarragon, chives), 3 tbsp (45 mL) prepared horseradish, 1 tbsp (15 mL) fresh lemon juice and salt and pepper to taste.

Canadiana Dip: Combine ½ cup (125 mL) barbecue sauce, ¼ cup (60 mL) EACH white vinegar and Worcestershire sauce, 2 tbsp (30 mL) maple syrup, 1 tbsp (15 mL) lemon juice and ½ tsp (2 mL) garlic powder.

Bombay Dip: Combine ⅓ cup (75 mL) mayonnaise, 2 tbsp (30 mL) EACH white vinegar and mango chutney, 1 tbsp (15 mL) minced green onion or chives, 1 tsp (5 mL) EACH curry powder and minced garlic.