Categories: Grilling
Ingredients
- 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, plus more to taste
- 1 tsp dry mustard
- 2 lbs. rib-eye steak, cut into 1-inch pieces
- 8 oz. fresh cremini mushrooms
- 8 wooden skewers, soaked in water for 30 minutes
- Black pepper, to taste
- Balsamic Tomatoes (see recipe)
- Garnish: fresh rosemary
Directions
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Bring a large saucepan 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 dry 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 steak for 20 minutes, stirring once.
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Remove steak and potatoes from bowls; discard marinade. Thread steak, potatoes, and mushrooms onto skewers. Season with salt and pepper.
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Heat a grill pan over medium-high heat. Place kabobs on pan, and cover loosely with foil. Cook, turning occasionally, until cooked to your liking, about 3 minutes. Serve immediately with Balsamic Tomatoes. Garnish with rosemary.