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bell' alimento

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Grilled Balsamic Steak and Mushroom Kebabs

By Paula |

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Grilled Balsamic Steak and Mushroom Kebabs

Balsamic Grilled Steak and Mushroom Kebabs

Does anyone else think of fencing when there are kebabs on the menu? No, just me. Okay then.  Glad we got that out of the way. I like kebabs. They’re fun to say, and better yet fun to eat. You can have an entire meal on a stick. You know my aversion to dishes loving self would be all over that. Yep yep.

Balsamic Grilled Steak and Mushroom Kebabs 1

These beauties have a few of my favorite things threaded on those fence inducing skewers. Beef, mushrooms, sweet Vidalia onions. Just imagining those ingredients makes me smell them wafting away on the grill (or grill pan, your choice). Those ingredients alone would be amazing but you know we wouldn’t stop there. We’re saucy and just can’t help ourselves.

I’m pretty sure I try to work balsamic into most of my meals. It just calls my name and next to olive oil it’s drizzle of choice. Naturally it’s included here along with Dijon and rosemary. You can’t go wrong with that flavor combo. Ever. Well maybe if you burn it but we won’t go there.

Grilled Balsamic Steak and Mushroom Kebabs

We’re going to be enjoying these beauties all summer long. Matter of fact I might just have skewers soaking on the counter for when we get a craving. Best to be prepared. I was a girl scout after all.

Grilled Steak and Mushroom Kebabs

Grab a few skewers and then let’s get grilling.

Baci!
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Grilled Balsamic Steak and Mushroom Kebabs

Grilled Balsamic Steak and Mushroom Kebabs

Ingredients

  • 6 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • kosher salt
  • pepper
  • 1 tablespoon minced fresh rosemary
  • 18 ounces steak – cut into 24 cubes
  • 8 ounces baby bella mushrooms – halved
  • 1 large Vidalia onion – sliced into 12 wedges

Instructions

  1. Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.
  2. Add steak to bowl, mix to coat.
  3. Cover with plastic wrap and transfer to refrigerator to marinate for a minimum of 1 hour.
  4. Soak 12 skewers in water.
  5. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.
  6. Heat a non-stick grill pan over medium – high heat. Add skewers (careful not to crowd the pan, do this in batches).
  7. Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.
  8. Transfer to serving plate. Garnish with fresh rosemary if desired.

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© Paula Jones
Category: Beef

Comments

  5. Samantha says

    Okay these are seriously awesome. Balsamic grilled steak, mushroom and perfect for summer Vidalia onions… Whoa. Mind blown

  6. Marly says

    I had to head over to the recipe to take a closer look. I would love to use that marinade and sub in some cubed tofu in place of the steak. That would make this a vegetarian delight! Thanks of the inspiration!

  15. Anna @ Garnish with Lemon says

    I couldn’t find my skewers the last time I needed them, so I bought another bag. Then I found the ones I already had, so now I have skewers coming out of my ears. Not such a bad problem to have when you can feast on kebabs like these all summer long…

  18. Julie says

    This flavor combo looks amazing – first the beef + mushroom + onions, and then the balsamic? Winning!

  22. Angela {Mind Over Batter} says

    Um… No… You’re not the only one who thinks of fencing when kebabs are on the menu. I’ve actually done it. Bucket list item. Checked off. Now these are… Holy crap, I can’t even speak. I have to add these to my summertime barbecue bucket list!

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