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The horseradish cream in this recipe is super simple to make, but remember that it is optional. A great option is to serve this on the side if you aren’t sure everyone is a fan of horseradish.
Skeptics may be surprised, however, because by mixing the horseradish with sour cream, it cools the bite of the horseradish. I get my horseradish at a Polish grocery store, but you can find it in most grocery stores.
It is usually in the mustard aisle. It is also better to add the horseradish a little at a time, taste, and add more if you like. My favorite brand is called Inglehoffer.
Petite Sirloin Steaks
I grab these petite sirloin steaks from Aldi. You get three decent sized cuts of sirloin and it is under ten dollars.
This amount will make a lot of steak bites!
These cuts are about an inch thick in this package and that is perfect for the cook time I list in my recipe. Follow the instructions and they should come out perfectly done.
Don’t Overcook The Steak
Sirloin is a more affordable cut of steak that is very delicious when cooked properly. This cut of meat is best cooked medium rare to medium.
The picture above looks a lot more red then it was in real life, but I advise you to make sure this meat is cooked to slightly pink (not bloody) so that it remains tender when you bite into it.
Plan Ahead
You can cook these steaks ahead of time and slice them the day you make the appetizer. This steak is actually very delicious served cold and sliced thin on the warm garlic bread.
If you must reheat it, follow the directions in the written recipe, don’t overcook the meat when reheating and make sure to let the meat rest again before cutting.
The Full Printable Recipe Is Below
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