Garlic Steak with a Trio of Dipping Sauces

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There's nothing like a perfectly grilled steak to liven up your game time viewing.  Add a variety of sauces, to make it extra special.

Total Time:  45 minutes active, plus additional time for marinating
Makes:  6-8 servings as an appetizer

Ingredients

Steak:
Chile BBQ Dipping Sauce:

• 1/3 cup ketchup
• 1 tablespoon prepared BBQ sauce
• 1 teaspoon smoked paprika (or use cayenne pepper for more heat)

Horseradish Aioli Dipping Sauce:

• 1/3 cup mayonnaise
• 1 teaspoon prepared horseradish
• 2 teaspoons fresh chopped chives
• Fresh ground black pepper

Spicy Asian Dipping Sauce:

• 1/3 cup balsamic vinegar
• 1 teaspoon Asian fish sauce
• 2 teaspoons fresh squeezed lime
• 1 teaspoon each fresh chopped mint, cilantro, and green onions
• 2 Thai bird chilies or local chile peppers
• Drizzle of olive oil
• Salt & pepper to taste

Directions

Get a head start the day before on the steaks to ensure a really tender steak (the garlic with tenderize the meat).  If you have a mini food processor, by all means, use it to blend the garlic, oil and salt.  If not, use the side of a big knife to smear the garlic and kosher salt together, presssing really hard so they become a thick paste.  In a small bowl, mix with the olive oil (if using the truffle oil, you can add a few drops here).  Using a fork, poke the steaks on both sides, each poke about 1" apart (this allows the garlic to permeate the meat).  Using your hands, massage the garlic paste on the surface of each steak.  Store in a sealed plastic bag in the refrigerator overnight.

Prepare all the dipping sauces by mixing the ingredients together for each sauce and put them into small sauce bowls.

Season the meat liberally with salt and pepper and grill.  Make sure you let the meat rest for at least 2-3 minutes before slicing.  Place sliced meat onto a platter and serve with the sauce.  If you have truffle oil, drizzle lightly (only a few drops here and there!) onto the sliced steak.

Recipe created by Personal Chef Michi Harris