Categories: Grilling

Ingredients

• 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, plus more to taste
• 1 tsp dry mustard
• 2 lbs. rib-eye steak, cut into 1-inch pieces
• 8 oz. fresh cremini mushrooms
• 8 wooden skewers, soaked in water for 30 minutes
• Black pepper, to taste
• Balsamic Tomatoes (see recipe)
• Garnish: fresh rosemary

Directions

1. Bring a large saucepan 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 dry 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 steak for 20 minutes, stirring once.

3. Remove steak and potatoes from bowls; discard marinade. Thread steak, potatoes, and mushrooms onto skewers. Season with salt and pepper.

4. Heat a grill pan over medium-high heat. Place kabobs on pan, and cover loosely with foil. Cook, turning occasionally, until cooked to your liking, about 3 minutes. Serve immediately with Balsamic Tomatoes. Garnish with rosemary.

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