This was our "signature appetizer" for our 25th anniversary party. Since then, it is always requested. The decadance of dipping the steak into the blue cheese just makes your guests feel like it is a special occasion, and when you have friends over...isn't THAT a special occasion?
Make friends with your butcher, often you can get sirloin "scraps" for a great price if you order ahead. Tell him it doesn't have to be uniform sizes--you can sort those out at home! —lorigoldsby
each of garlic powder and onion powder, kosher salt and fresh cracked
"Even up" your beef cubes to single sized bites. Season steak with garlic, onion, salt and pepper.
Let steak cubes come to room temperature (about 1 hour in the winter).
Thread onto skewers. Grill until desired doneness (we like med-rare)
Melt butter over medium heat. add blue cheese and stir to combine. Add the 4 pepper cracked blend (I like the penzy's quatiore pepper--but any fresh peppercorns with white and pink peppercorns will do)
Remove meat from skewers and use "hole" to re-skewer with a short lollipop stick.
Place a small bowl beside the pot to gather the "used" sticks
to serve, if you don't have a small fondue pot/chafing dish-- if you have one of the electric "mini-crocks/little dippers"--those are great for keeping your fondue warm.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.