Categories: Grilling

Ingredients

• Kabobs:
• 2 lbs. assorted small potatoes
• 1/3 cup olive oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. white balsamic vinegar
• 4 garlic cloves, chopped
• 1 1/2 tsp. kosher salt
• 1 tsp. dry mustard
• 2 lbs. ribeye steaks, cut into 1-inch pieces
• 8 oz. package fresh cremini mushrooms
• 8 wooden skewers, soaked in water
• Salt and black pepper, to taste
• Balsamic Tomatoes:
• 2 large tomatoes, chopped
• 2 tbsp. white balsamic vinegar
• 2 tbsp. olive oil
• 2 tsp. chopped fresh rosemary
• 1 tsp. kosher salt
• 1 garlic clove, chopped
• Garnish: fresh rosemary

Directions

1. For kabobs: Bring a large stockpot of salted water to a boil over medium-high heat. Add potatoes; cook until tender, about 20 minutes. Drain potatoes, and cut in half.

2. In a medium bowl, whisk together oil, lemon juice, vinegar, garlic, salt and mustard. Divide mixture between 2 medium bowls. Add steak to first bowl, tossing to coat. Place potatoes in second bowl, tossing to coat. Cover and refrigerate for 20 minutes, turning once.

3. Remove beef and potatoes from bowls; discard marinade. Thread beef, potatoes and mushrooms onto skewers. Sprinkle kabobs with desired amount of salt and pepper.

4. Preheat a cast-iron grill pan over medium-high heat. Place 4 kabobs on pan, and cover loosely with foil. Cook, turning occasionally, until steak reaches desired doneness, about 3 minutes for medium-rare. Repeat with remaining kabobs.

5. For balsamic tomatoes: In a medium bowl, stir together tomatoes, vinegar, oil, rosemary, salt and garlic. Serve with kabobs. Garnish with rosemary.

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