Feb 24, 2017

Balsamic Steak, Potato, and Mushroom Kebabs

My pictures are lacking, a lot. These days snapping a phone pic before dinner is all I can manage. At least I can guarantee this recipe will make your taste buds happy. This kebab recipe is good. The marinade comes together really quickly. Then skewer your meat and veggies and throw them on the grill.

I've been trying to make more gluten-free meals and this was one of the really, really good ones. I hope you try it and enjoy it as much as my family did.

 Balsamic Steak, Potato, and Mushroom Kebabs

1 pound steak
8 ounces mushrooms
1 pound small potatoes
1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano

Cut the steak into roughly 1-inch chunks and add to a gallon Ziploc bag with the mushrooms. 

In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.

Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.

Thread the marinated steak and mushrooms, along with the potatoes, onto skewers.

Heat grill to medium-high heat. Grill kabobs for about 10 minutes, turning once, until meat is cooked to desired doneness. Re-season with salt and pepper and serve immediately.

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