Ribeye Steak, Grape Tomato and Mushroom Kebabs
Delicious beef & vegetable kebabs. Recipe courtesy of Safeway and Albertsons
Ingredients
- 2 cloves garlic
- 1/2 small bunch Italian flat-leaf parsley
- 1/4 cup O Organics olive oil extra-virgin
- 1/8 cup red wine vinegar
- 2 teaspoons O Organics Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 pound O Organics ribeye steak
- 1/2 pint O Organics grape tomatoes
- 1/4 pound O Organics white mushrooms
- green pepper sliced (optional)
- 1/2 medium red onion
- 6 skewers
Instructions
- Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.
- In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.
- Cut steak into cubes; transfer to marinade bowl and toss to coat.
- Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.
- Heat grill pan, outdoor grill or skillet to medium-high heat.
- Thread steak and vegetables onto six skewers.
- Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.
- To serve, plate kebabs and sprinkle with remaining minced parsley.