Grilled Beef and Cremini Mushroom Kabobs | Midwest Living
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Grilled Beef and Cremini Mushroom Kabobs

Grilled Beef and Cremini Mushroom Kabobs

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  • Makes: 4 servings
  • Prep 40 mins
  • Marinate 4 hrs
  • Cook 5 mins
  • Grill 12 mins

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Ingredients

  • 2 tablespoons olive oil
  • 12 onions, peeled
  • 12 medium fresh cremini or button mushrooms (see note)
  • 1 1/4 pounds boneless beef sirloin steak, cut 1-1/2 inches thick
  • 1/2 cup dry red wine
  • 2 tablespoons olive oil or cooking oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon liquid smoke
  • Herbed Garlic Butter (recipe follows)
  • Sauteed Zucchini (recipe follows)

Directions

  1. 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.
  2. 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.
  3. For marinade: 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.
  4. 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.
  5. 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.
  6. Remove kabobs from grill; spread with about 2 tablespoons of the Herbed Garlic Butter. To serve, make a bed of Sauteed Zucchini on large serving platter. Top with kabobs. Makes 4 servings.

Note

  • Mushrooms If you can't locate cipollini mushrooms, substitute pearl onions. To peel pearl onions, add onions with peel to boiling water in a medium saucepan. Boil gently for 1 minute. Drain and cool. Cut the root end from each. Squeeze gently from the opposite end to remove peel. Trim ends.

Sauteed Zucchini

Ingredients

  • 3 tablespoons Herbed Garlic Butter (see recipe above)
  • 3 medium zucchini or yellow summer squash, shredded (4-1/2 cups)

Directions

  1. In a large skillet, melt 3 tablespoons of the Herbed Garlic Butter over medium heat. Add 3 medium zucchini or yellow summer squash, shredded (4-1/2 cups). Cover and cook for 3 to 5 minutes or until zucchini is just tender, stirring often. Season to taste with salt and pepper. Makes 4 side-dish servings.

Herbed Garlic Butter

Ingredients

  • 1/2 cup softened butter
  • 2 teaspoons snipped fresh thyme
  • 2 teaspoons snipped fresh basil
  • 1/4 teaspoon garlic salt

Directions

  1. In a small mixing bowl, beat softened butter, snipped fresh thyme, snipped fresh basil and garlic salt with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours. Makes about 1/2 cup.

Nutrition Facts

(Grilled Beef and Cremini Mushroom Kabobs)

Servings Per Recipe 4, fiber (g) 3, pro. (g) 33, cal. (kcal) 457, sodium (mg) 298, chol. (mg) 124, Fat, total (g) 30, carb. (g) 12

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