Rosemary Beef Skewers

• 8 (6-inch) bamboo skewers
• 1/2 cup light sour cream
• 1 tablespoon prepared horseradish, drained
• 2 garlic cloves
• 2 tablespoons fresh rosemary leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 (1-inch-thick) boneless beef loin sirloin steak (about 1-1/2 pounds)

1. Preheat broiler or prepare outdoor grill for direct grilling over medium heat. Line broiler pan with aluminum foil. Meanwhile, soak skewers in water. In small serving bowl, combine sour cream and horseradish; set aside.
2. On cutting board, coarsely chop garlic and rosemary, then sprinkle with salt and pepper. With your  knife at an angle, run blade across garlic mixture several times to form a paste. Transfer garlic mixture to medium bowl; stir in oil.
3. Cut steak into twenty-four 1-inch chunks; add to garlic mixture and stir to coat. Remove skewers from water. Thread 3 beef chunks on each skewer and transfer to prepared broiler pan. Broil or grill skewers 5 to 7 minutes, turning once, or until internal temperature reaches 145°F for medium-rare. Serve beef with horseradish sauce for dipping.

http://www.schnuckscooks.com/recipe.asp?p=recipe&d=1064