Rosemary Ribeye and Mushroom Skewers

Rosemary Ribeye and Mushroom Skewers (great for all phases)

1 large portobello mushroom cap (about 4 ounces)
One 14- to 16-ounce rib-eye steak
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 apple cider vinegar
2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
Four 12-inch bamboo skewers, soaked in warm water for at least 30 minutes

Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
Heat a grill to medium-high, and lightly oil the grate.
Remove the bowl from the refrigerator. Skewer steak and mushrooms.

Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.X
July 14, 2014 by Kristi Kirkham
Tags: Beef
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