An olive oil and balsamic marinade gives these skewers a great flavor and that irreplaceable texture that only really comes from fat. Throw in a little thyme and garlic, and you’ve got all the seasonings you really need: good steak just doesn’t require a huge amount of spices.
If you love grilled steak but can never quite get the timing right, this might be the perfect recipe for you: with the meat cut into even chunks, it’s easier to know when it’s going to be done. Just be aware that with smaller pieces, the skewers will cook even more quickly than a full-sized steak.
Even with summer ending for most of North America and Europe, these skewers are rich enough to make a satisfying fall meal; if it’s too chilly to eat outside, just bring them inside to the table. Maybe enjoy your grilling with some roasted pumpkin or other winter squash, to get all the flavor of the barbecue with a seasonal touch.
Balsamic Steak And Mushroom Skewers Recipe
Protein: 58g / %
Carbs: 11g / %
Fat: 62g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. rib eye steak, cut into chunks;
- 16 oz. button mushrooms;
- ⅓ cup extra-virgin olive oil;
- ⅓ cup balsamic vinegar;
- 2 tbsp. fresh thyme, minced;
- 3 garlic cloves, minced;
- Sea salt and fresh black pepper;
- Wood or metal skewers;
- Season the steak chunks to taste with sea salt and freshly ground pepper.
- In a large bowl, combine the olive oil, balsamic vinegar, garlic, and fresh thyme.
- Add the steak and mushrooms to the bowl and gently mix until well coated.
- Cover and let marinate for 30 minutes.
- Preheat your grill to medium-high.
- Thread the beef and mushrooms alternately onto skewers.
- Place the skewers on the grill and cook for 10 to 12 minutes, flipping every 2 to 3 minutes.