Let me begin by saying these steak and mushroom kabobs are absolutely amazing and perfect for the summer. I don’t know if this is true in other parts of the world but here in Texas summer is basically defined by the mouth-watering smell of food cooking over a sizzling grill while surrounded by family and friends talking and laughing and let’s not forget, a fantastic cold [adult] beverage in everyone’s hand. Let me tell you, these steak and mushroom kabobs that have been marinated and then basted in a balsamic rosemary marinade will provide the taste that is as good as the smell and the feeling of those summer evenings spent with friends and family.

You will be reminiscing about these summer nights (wherever you may be)  for years to come. Have some fun and eat some good food!

 Ingredients

• 1lb Steak, cut into 1 inch cubes
• 1 8oz. Package Button Mushrooms, brushed off to remove dirt and cut in half lengthwise
• 3/4 cup Olive Oil
• 3/4 cup Balsamic Vinegar
• 1/4 cup Fresh Rosemary, chopped finely
• 4 Garlic Cloves, minced
• Freshly Ground Black Pepper
• Kosher Salt
• Skewers

Directions

Step One

Prep all of your ingredients (mince the garlic, cube the steak, slice the mushrooms) and add everything but the salt and skewers to either a large plastic storage bag or a large bowl. Toss all of the ingredients to make sure the steak and mushrooms are evenly coated. Close the bag or cover the bowl and place in the fridge. Marinate for a minimum of 1 hour and up to the night before you plan on cooking them. Flip the bag or stir the ingredients at least once half way through the marinade.

Step Two

Skewer the steak and mushrooms, saving the marinade for basting.

Step Three

Heat your grill heat to 350ºF. If you have a gas grill I am assuming this is a rather easy and quick step. If you have a charcoal grill like myself, I prefer to use a charcoal starter to heat my charcoal then add it to my grill once the charcoal is ashy (only a little bit of black left). Then I typically add more charcoal on top and wait for them to no longer be black (black coals are not good eats, you want them ashy). This takes about an hour total.

Step Four

Once your grill is at 350ºF place the skewers on the grill. Turn every two minutes to ensure they don’t burn and baste as you go. I prefer my steak medium rare, this takes about 8-12 minutes depending on your grill and how thick your steak is, if you want to be sure bust out a thermometer, I go for 140ºF internal temperature on the steak.

If you do not want your steak medium rare but are unsure of what temperature to cook it to internally check out my previous post, A Basic Internal Temperature Chart.

Remove from heat and let rest for about 5 minutes.

Eat & Enjoy! 

My Tastee Tips

To reduce cooking time and increase even cooking, leave your kabobs out at room temperature while you prepare your grill. By bringing the steak to room temperature you will spend less time hovering over the hot grill and in turn will be chowing down on these kabobs much sooner.

Use a good quality balsamic vinegar. I am not saying go spend $25 on a bottle but don’t get the $2 balsamic vinegar either. Trust me, it makes a difference.

The steak, I was vague on the exact kind above, it’s because there are a lot of options. I use beef tenderloin, it is thick and very juicy but if you cannot find that exact kind don’t be turned away, simply find another type of thick cut steak, it will be just as good.

Finally, don’t forget to soak your skewers if you are using wooden ones. Soak them for at least 20 minutes, this will prevent them from burning.