J-M Farms Grilled Steak, Mushroom and Onion Kabobs
Get the ultimate umami flavors in these kabobs of steak, mushroom and onion. J-M Farms Baby Portabella Mushrooms offer serious meatiness and are the perfect size for sliding onto a kabob. We like a cubed sirloin steak for this recipe, but any steak will work great. A marinade of olive oil, balsamic vinegar, mustard and rosemary give a real punch of flavor. Serve these kabobs with rice, grilled potatoes or with a fresh salad.
Ingredients
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon Seikel’s Oklahoma Gold Old Style Mustard
- 1 tablespoon minced Scissortail Farms Rosemary
- Pinch of kosher salt
- Freshly ground black pepper, to taste
- 18 ounces Oklahoma beef (top sirloin works well), cut into 24 cubes
- 8 ounces J-M Farms Baby Portabella Mushrooms, halved
- 1 large yellow onion, sliced into 12 wedges
- Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.
- Add steak to bowl, mixing to coat. Cover with plastic wrap, and transfer to refrigerator to marinate for a minimum of 1 hour.
- Soak 12 wooden skewers in water (or use metal skewers). To assemble, add steak, mushroom and onion, leaving space between each. Continue until all 12 skewers are complete.
- Cook on a hot outdoor grill. Or, heat a nonstick grill pan over medium-high heat. Add skewers, being careful not to crowd the pan. Do this in batches. Cook for approximately 3 minutes, and then flip skewers. Continue cooking for additional 2-3 minutes or until beef is cooked to your preferred doneness. Transfer to serving plate, and garnish with rosemary.