Categories: Grilling
Ingredients
- For the kabobs:
- 1 1/2 lb. sirloin steak, cut into 1 1/2 inch cubes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped, fresh rosemary
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 lb. button mushrooms
- For the sweet potatoes:
- 2 lbs. medium sweet potatoes, peeled and sliced lengthwise into 1/4-inch thick planks
- Avocado oil, for grilling and serving
- 2 tbsp. fresh lime juice
- 2 tsp. finely chopped fresh rosemary
- To taste sea salt
Directions
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Combine the steak, olive oil, vinegar, rosemary, garlic powder, salt and pepper in a Ziploc bag. Mix to combine. Seal and refrigerate for about 1 hour. Add the mushrooms to the bag and marinate for about 1 more hour.
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Heat a grill to high. Remove the steak and mushrooms from the marinade. Thread onto grilling skewers. Oil the grill grates. Grill the kabobs for 3-4 minutes for medium rare, turning occasionally. Transfer to a plate, cover with foil, and set aside.
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Brush the sweet potato slices generously with avocado oil and sprinkle with salt. Grill on high heat for 3-6 minutes per side until grill marks appear and the potatoes are just tender. Transfer to a boil and toss with a generous drizzle of avocado oil and the lime juice, rosemary and salt.
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Serve the grill steak and mushrooms with the sweet potatoes.