1 lb steak
8 oz mushrooms
1 lb small potatoes
1/4 C of The Olive Bin's Rosemary Olive Oil
1/4 C of The Olive Bin's Raspberry Dark Balsamic Vinegar
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
Grilled Raspberry Balsamic Steak, Mushrooms & Potato Skewers
Ingredients
Directions
- Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
- In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
- Thread the marinated steak and mushrooms, along with the potatoes, onto skewers.
- Heat grill to medium-high heat. Grill skewers for 10-12 minutes, turning once, until meat is cooked to desired doneness. Re-season with salt and pepper and serve immediately
