Categories: Grilling
Ingredients
- Kabobs:
- 2 lbs. assorted small potatoes
- 1/3 cup olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. white balsamic vinegar
- 4 garlic cloves, chopped
- 1 1/2 tsp. kosher salt
- 1 tsp. dry mustard
- 2 lbs. ribeye steaks, cut into 1-inch pieces
- 8 oz. package fresh cremini mushrooms
- 8 wooden skewers, soaked in water
- Salt and black pepper, to taste
- Balsamic Tomatoes:
- 2 large tomatoes, chopped
- 2 tbsp. white balsamic vinegar
- 2 tbsp. olive oil
- 2 tsp. chopped fresh rosemary
- 1 tsp. kosher salt
- 1 garlic clove, chopped
- Garnish: fresh rosemary
Directions
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For kabobs: Bring a large stockpot of salted water to a boil over medium-high heat. Add potatoes; cook until tender, about 20 minutes. Drain potatoes, and cut in half.
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In a medium bowl, whisk together oil, lemon juice, vinegar, garlic, salt and mustard. Divide mixture between 2 medium bowls. Add steak to first bowl, tossing to coat. Place potatoes in second bowl, tossing to coat. Cover and refrigerate for 20 minutes, turning once.
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Remove beef and potatoes from bowls; discard marinade. Thread beef, potatoes and mushrooms onto skewers. Sprinkle kabobs with desired amount of salt and pepper.
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Preheat a cast-iron grill pan over medium-high heat. Place 4 kabobs on pan, and cover loosely with foil. Cook, turning occasionally, until steak reaches desired doneness, about 3 minutes for medium-rare. Repeat with remaining kabobs.
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For balsamic tomatoes: In a medium bowl, stir together tomatoes, vinegar, oil, rosemary, salt and garlic. Serve with kabobs. Garnish with rosemary.