Steak and Veggie Skewers with Creamy Dipping Sauce Recipe | Trisha Yearwood | Food Network

Ingredients

• 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