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Follow these cooking methods/directions:
Prepare dips; cover and refrigerate until serving. (Make ahead: Dips can be refrigerated for up to 1 day).
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.
Meanwhile, mix oil, herbs and a dab of anchovy or miso paste on a cutting board.
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.