Name: Ribeye Steak, Grape Tomato & Mushroom Kebabs
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ medium red onions; 1.02 kg ribeye steak; ¾ kg white mushrooms; black pepper; Dijon mustard; extra virgin olive oil; red wine vinegar; salt

Ribeye Steak, Grape Tomato & Mushroom KebabsRibeye Steak, Grape Tomato & Mushroom Kebabs — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ medium red onions

1.02 kg ribeye steak

¾ kg white mushrooms

black pepper

Dijon mustard

extra virgin olive oil

red wine vinegar

salt

Instructions

Peel and mince the garlic. Wash and dry the parsley. Shave the leaves off the stems; discard the stems and mince the leaves.

In a large bowl, whisk together the minced garlic, ½ of the minced parsley (save the rest for garnishing), olive oil, vinegar, Dijon, salt, and pepper.

Cut the steak into cubes; transfer to the bowl with the marinade and toss to coat.

Wash the tomatoes and mushrooms. Halve the mushrooms. Add the tomatoes and mushrooms to the marinade. Peel the onion and cut into chunks; add to the marinade. Toss beef and vegetables until well coated.

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Thread the steak and vegetables onto 18 skewers. Alternatively, you can cook the steak and vegetable pieces directly on the grill/skillet without using skewers.

Add the kebabs (as many as will fit) to the grill or skillet. Cook until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to a plate and repeat with remaining kebabs.

To serve, place kebabs on a plate and sprinkle with the remaining minced parsley. Enjoy!

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