Estimated read time: 1-2 minutes
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INGREDIENTS 4 new potatoes
2 large portabello mushroom caps
3 rib eye steaks
salt and pepper
1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
DIRECTIONS
1) Place the potatoes in 1-quart saucepan and add water to cover by 1 inch. Set the pan on high and bring to a boil. Reduce the heat and cook at a gentle boil for 10 minutes, or until barely fork-tender. Drain and allow to cool. They should be cool enough to handle. Then cut the potatoes in half and set them aside until ready to use.
2) Remove the stem and gills from the portobellos with a sharp knife and cut the cap into 8 wedges. Place the wedges in a medium bowl.
3) Cut the steak into 8 equal pieces, and season with salt and pepper. Place the meat in the bowl with the mushrooms. Add olive oil and vinegar, rosemary and garlic, and stir to coat well. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes to 2 hours.
4) Heat the grill to medium high and lightly oil grate.
5) Skewer a potato, followed by steak and mushroom wedge. Repeat. Reserve marinade remaining in the bowl for basting.
6) Grill the kebabs, basting as you go, for about 3 minutes. Turn and cook for another 3 minutes.
