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Rib-eye, new potato, and portobello kebabs on rosemary skewers

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Ingredients

Adjust Servings:
1 large Portobello mushrooms
4 new Potatoes such as Red Bliss
1 x 14- to 16- ounce Rib-Eye Steak
1/2 teaspoon freshly Ground black pepper
1/2 teaspoons Sea salt
1/3 cup Extra-virgin olive oil
1/3 cup Balsamic vinegar
2 tablespoons chopped fresh Rosemary
2 tablespoons minced Garlic
4 Woody rosemary branches or Four 12- inch bamboo skewers, soaked in warm water for at least 30 minutes

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Rib-eye, new potato, and portobello kebabs on rosemary skewers

Colorful and tasty Portobello kebabs rosemary skewers

  • 1 hour
  • Serves 4
  • Easy

Ingredients

Directions

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If you are craving that smoky charred flavor of Portobello kebabs, then this is the perfect recipe for you. This is an incredibly fast dinner; all you need is to marinate your steaks in the flavorful marinade in less than 30 minutes before grilling for you to have an absolute delight for your taste buds.

Featured image:
Tomahawk Rib-Eye
by Slobberydog @ flickr

Steps

1
Done

Place the potatoes in a saucepan, add water to cover by 1 inch.

2
Done

Set the pan over high heat and bring to a boil. Reduce the heat and cook the potatoes for 10 minutes or until barely fork- tender.

3
Done

Drain and let the potatoes cool until they are cool enough to handle.

4
Done

Cut the potatoes in half and set them aside until ready to use.

5
Done

Use a sharp knife to remove the stem and gills from the portobello, and cut the cap into 8 wedges.

6
Done

Place the wedges in a medium bowl.

7
Done

Meanwhile, cut the steak into 8 equal pieces and season them with 1⁄2 teaspoon of sea salt and black pepper.

8
Done

Place the meat in the bowl with the mushrooms.

9
Done

Add the olive oil, balsamic vinegar, chopped rosemary, and garlic, and stir to coat the mushrooms and steak well.

10
Done

Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes or up to 2 hours.

11
Done

In the meantime, set a grill to medium-high and lightly oil the grate.

12
Done

Remove the bowl from the refrigerator and skewer a potato on a rosemary branch, followed by a piece of steak and a mushroom wedge then add another potato, piece of steak, and mushroom wedge. Repeat the same order with the remaining skewers.

13
Done

Grill the kebabs for 3 minutes while basting them with the remaining marinade as they cook.

14
Done

Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again.

15
Done

Season the kebabs with the remaining 1 teaspoon sea salt, and serve immediately while hot.

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