Rosemary Beef Skewers with Horseradish Dipping Sauce

You don't always need to 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.

2 garlic cloves

2 tablespoons fresh rosemary leaves

Coarse salt and ground pepper

1 tablespoon olive oil

3 flat iron (shoulder top blade) steaks (1 ½ pounds total), gristle removed, if any

½ cup reduced-fat sour cream

1 tablespoon prepared white horseradish, drained

Directions at marthastewart.com

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