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.