Ingredients
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20 oz beef steak, trimmed and cut into 1.5-inch cubes
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8 oz mushrooms, cleaned and dried
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1/4 cup olive oil
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1/4 cup apple vinegar (white wine vinegar substitute)
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1/2 teaspoon vege-sal or salt
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Freshly ground black pepper to taste
Instructions
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Trim the beef and cut it into 1.5-inch cubes. Clean and dry the mushrooms.
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In a large bowl, mix olive oil, apple vinegar, Worcestershire sauce, garlic powder, vege-sal or salt, and black pepper.
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Add beef and mushrooms to the bowl. Toss until coated. Cover and refrigerate for 1–4 hours.
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If using wooden skewers, soak them in water for 30 minutes.
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Thread beef and mushrooms alternately onto the skewers.
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Preheat grill to medium-high. Brush grates lightly with oil.
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Grill skewers for 8–10 minutes, turning every 2–3 minutes, until the beef is cooked and mushrooms are tender.
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Let rest 5 minutes before serving.
Notes
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Sirloin, flank, or ribeye steaks work best.
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Button or cremini mushrooms are ideal.
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For oven preparation: Bake at 425°F (220°C) for 15–20 minutes, turning halfway
- Prep Time: 15 minutes
- Cook Time: 10 minutes