- 1 large Portobello mushrooms
- 4 new Potatoessuch 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 branchesor Four 12- inch bamboo skewers, soaked in warm water for at least 30 minutes
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.
by Slobberydog @ flickr
Place the potatoes in a saucepan, add water to cover by 1 inch.
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.
Drain and let the potatoes cool until they are cool enough to handle.
Cut the potatoes in half and set them aside until ready to use.
Use a sharp knife to remove the stem and gills from the portobello, and cut the cap into 8 wedges.
Place the wedges in a medium bowl.
Meanwhile, cut the steak into 8 equal pieces and season them with 1⁄2 teaspoon of sea salt and black pepper.
Place the meat in the bowl with the mushrooms.
Add the olive oil, balsamic vinegar, chopped rosemary, and garlic, and stir to coat the mushrooms and steak well.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for 30 minutes or up to 2 hours.
In the meantime, set a grill to medium-high and lightly oil the grate.
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.
Grill the kebabs for 3 minutes while basting them with the remaining marinade as they cook.
Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again.
Season the kebabs with the remaining 1 teaspoon sea salt, and serve immediately while hot.