Grilled Beef and Cremini Mushroom Kabobs

In a large skillet, heat 2 tablespoons olive oil over medium heat. Arrange onions in an even layer in hot oil; cook for 2 to 3 minutes on each side or until browned, turning once (do not stir). Reduce heat; add mushrooms. Cook, covered, 3 to 5 minutes or until mushrooms are almost tender, stirring once. Transfer onions and mushrooms to a shallow baking sheet to cool for 10 minutes.

Meanwhile, trim fat from steak. Cut steak into 1-1/2-inch cubes. Place steak cubes in a resealable plastic bag set in a deep bowl; add onions and mushrooms.

In a small bowl, combine wine, 2 tablespoons oil, Worcestershire sauce, rosemary, cayenne pepper and liquid smoke. Pour over steak mixture; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

Drain steak and vegetables, reserving marinade. On four 12- to 14-inch metal skewers, alternately thread beef, onions and mushrooms, leaving a 1/4-inch space between pieces. Transfer skewers to a baking sheet or tray. Transfer reserved marinade to a small saucepan; bring to boiling. Set aside.

For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes for medium doneness (160 degrees F), turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Discard any remaining marinade.

Remove kabobs from grill; spread with about 2 tablespoons of the Herbed Garlic Butter. To serve, make a bed of Sautéed Zucchini on large serving platter. Top with kabobs. Makes 4 servings.