You don’t always need a grill to cook skewers (or kebabs); here, they are conveniently broiled instead. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching.

　　

Ingredients

serves 4

　　2 garlic cloves, peeled

　　2 tablespoons fresh rosemary leaves

　　Coarse salt and freshly ground pepper

　　1 tablespoon olive oil

　　1 1/2 pounds flatiron (shoulder top blade) steaks (about 3), any gristle removed

　　1/2 cup sour cream

　　1 tablespoon prepared horseradish sauce

　　

Step 1

Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil.

　　

Step 2

On a cutting board, chop garlic and rosemary, and sprinkle with a little salt. Pressing firmly, rock blade of knife back and forth across mixture to make a paste. Transfer to a bowl, and stir in oil; season with salt and pepper.

　　

Step 3

Cut steaks into twenty-four 1 1/2-inch pieces. Add to bowl with garlic mixture; toss to coat. Thread 3 pieces of beef onto each of 8 skewers; place skewers on the baking sheet. Broil (without turning) 4 to 6 minutes for medium-rare.

　　

Step 4

Meanwhile, in a bowl, stir together sour cream and horseradish; season with salt and pepper. Serve beef skewers with horseradish sauce on the side.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.