Best 5 Steak Prosciutto Skewers With Creamy Basil Tarragon Sauce Recipes

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Dive into a symphony of flavors as we embark on a culinary journey to discover the ultimate recipe for "Steak Prosciutto Skewers with Creamy Basil Tarragon Sauce." This delectable dish combines the robust flavors of grilled steak and crispy prosciutto, perfectly intertwined on skewers. The creamy sauce, infused with the aromatic blend of basil and tarragon, adds a touch of elegance and freshness that elevates this dish to a new level of culinary excellence. Get ready to tantalize your taste buds and impress your dinner guests with this exquisite recipe, sure to leave you craving for more.

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STEAK & PROSCIUTTO SKEWERS WITH CREAMY BASIL-TARRAGON SAUCE



Steak & Prosciutto Skewers with Creamy Basil-Tarragon Sauce image

These flavorful bites of marinated steak layered with prosciutto can be cooked on the grill or under the broiler, so they're ideal for holiday parties no matter what climate you live in! The thick sauce is lovely and creamy-use it as a dip, or smear it on a plate and set the skewers over the top. -Elizabeth Nutt, Alpharetta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 7 kabobs (1 cup sauce).

Number Of Ingredients 17

1/2 cup minced fresh gingerroot
1/2 cup Worcestershire sauce
1/4 cup cider vinegar
1/4 cup dry red wine or beef broth
2 garlic cloves, minced
1 beef flank steak (1-1/4 pounds), cut into 1/2-inch strips
1 package (3 ounces) thinly sliced prosciutto, cut into 1/2-inch strips
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
2/3 cup cream cheese, softened
1/4 cup heavy whipping cream
2 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh tarragon
1 tablespoon minced fresh parsley

Steps:

  • In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours., Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat., Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally., In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.,

Nutrition Facts : Calories 298 calories, Fat 22g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 502mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.

STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE



Steak and Veggie Skewers with Creamy Dipping Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Two 8-ounce boneless rib-eye steaks, cut into 1-inch cubes
1 pound Brussels sprouts, trimmed
10 ounces cremini mushrooms
1 red onion, cut into 1-inch cubes
1 cup extra-virgin olive oil
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground coriander
1/4 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
3/4 cup sour cream
1/4 cup mayonnaise
1 lemon, juiced
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced

Steps:

  • Soak 12 wooden skewers in water for at least 30 minutes.
  • Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
  • Preheat a grill or grill pan to medium-high heat.
  • Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
  • Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
  • Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.

TARRAGON STEAK SAUCE



Tarragon Steak Sauce image

I first made this on the Valentine's Day that my husband proposed to me. After he tasted it I think it sealed the deal! It is very elegant when served with steak, and it can also be used on chicken. Very flavorful and simple!

Provided by IAteMyGluestick

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

1/4 cup white wine
2 tablespoons tarragon vinegar
1 tablespoon finely chopped onion
1/8 teaspoon pepper
2 1/2 tablespoons crushed dried tarragon leaves
1 tablespoon chervil
dried parsley
3 egg yolks
1/2 teaspoon salt
3/4 cup real butter

Steps:

  • Combine wine, vinegar, and herbs in a double boiler.
  • Cook until it is reduced by half.
  • Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
  • Add the wine/herb mixture to the eggs in the blender/processor.
  • Now melt the butter in a saucepan until it is very hot bubbly.
  • Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
  • Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.

Nutrition Facts : Calories 720, Fat 75.3, SaturatedFat 46, Cholesterol 466.2, Sodium 1086.6, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 5.2

STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE



Steak Fillet With Tarragon Cream Brandy Sauce image

I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favorite of his. I noticed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came up with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much, instead of cooking the onions I was using up in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.

Provided by The Flying Chef

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 steak fillets (nice thick cut ones.)
2 onions, sliced thinly
3 tablespoons brandy
1 teaspoon beef stock granules
3 teaspoons french creamy mustard
1/2 teaspoon garlic powder
180 ml double cream
120 ml light cream
2 teaspoons cornflour
1 1/4 teaspoons pepper
1 tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 teaspoons lemon juice

Steps:

  • Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
  • Sauce.
  • Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
  • Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
  • Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
  • Steaks.
  • Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
  • I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
  • To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

STEAK & PROSCIUTTO SKEWERS WITH SAGE & THYME



Steak & prosciutto skewers with sage & thyme image

These versatile skewers are roasted in the oven, or you can grill or barbecue them if you prefer

Provided by Ursula Ferrigno

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 7

3 lemons , each cut into 8 wedges
24 fresh bay leaves
12slices of prosciutto , halved, crossways
6thick slices of coarse-textured bread , such as a country loaf, each cut into 4 rough chunks
4thick fillet steaks , each cut into 6 big cubes
olive oil , for drizzling
handful of sage and thyme, finely chopped

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Thread the ingredients onto skewers in the following order for tastiest results: lemon, bay leaf, prosciutto, bread, steak, lemon, bay leaf, prosciutto, bread, steak, bay leaf - you will have 12 skewers. Put them on a baking sheet and drizzle with olive oil. Can be prepared a day ahead and kept in the fridge.
  • Sprinkle with the herbs, and seasoning if you want to. Roast for 5 mins then turn and cook a further 3 mins or until the bread is crisp and the steak cooked.

Nutrition Facts : Calories 353 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.47 milligram of sodium

Tips:

  • For the best flavor, use high-quality ingredients. Look for well-marbled steak, flavorful prosciutto, and fresh herbs.
  • Don't overcrowd the skewers. Otherwise, they won't cook evenly.
  • Cook the skewers over medium-high heat. This will help to prevent the steak from drying out.
  • Baste the skewers with the marinade while they are cooking. This will help to keep them moist and flavorful.
  • Let the skewers rest for a few minutes before serving. This will help to ensure that the juices redistribute throughout the meat.

Conclusion:

Steak prosciutto skewers with creamy basil tarragon sauce are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or cookout. The skewers are packed with flavor, thanks to the combination of tender steak, salty prosciutto, and fresh herbs. The creamy basil tarragon sauce is the perfect complement to the skewers, adding a touch of richness and creaminess.

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