Allergy-Friendly Steak and Mushroom Skewers with Jalapeño Dip

Cocktail-sized skewers loaded with tender pieces of steak and mushroom are dipped generously into creamy, smoky jalapeño goodness. Grab one before they disappear! Photo: Andrew Grinton

Makes: 20 skewers
Free of: gluten and all top allergens

Ingredients

Jalapeño Dip

4 jalapeño peppers, halved, seeds and stem removed
7 tbsp olive oil
3 tbsp lime juice
2 tbsp cilantro, chopped
1/2 tsp salt

Steak and Mushroom Skewers

1/2 lb white button mushrooms
1/2 tsp salt, divided
1/2 tsp black pepper, divided
3/4 lb top sirloin steak
2 tbsp canola oil, divided
1/4 cup allergy-friendly vegetable broth
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp cumin

Recipe Tips

For an extra kick in your dip, leave some of the seeds in the jalapeño.

Instructions

For dip, heat a small non-stick pan over medium heat. Cook peppers 10-12 minutes, until tender and charred in some spots. Place them in food processor with oil, lime juice, cilantro, and salt. Process until smooth, then remove to a bowl and set aside.
Season mushrooms with 1/4 teaspoon each of the salt and pepper.
On a cutting board, cut steak into about 20 1-inch cubes. In a small bowl, combine onion powder, chili powder, cumin and remaining salt and pepper. In a medium bowl, toss steak cubes with seasoning mix to coat.
Heat 1 tablespoon of oil in a medium skillet over medium heat, and cook mushrooms until they begin to soften, about 5 minutes. Pour in broth and continue cooking until tender and most of broth has evaporated. Remove to plate and set aside.
Wipe pan clean and increase heat to medium-high. Heat remaining oil, add steak cubes and cook them to desired doneness. Remove to plate.
Using cocktail sized forks or skewers, thread each with a piece of mushroom and steak. Serve alongside dip.

Christina Frantzis is recipe developer and food stylist. Her website is http://www.christinafrantzis.com