Ingredients:
- 16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin
- 8 oz mushrooms, washed and air-dried (I used brown Cremini mushrooms, but white mushrooms are also fine)
Marinade Ingredients:
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 T Worcestershire sauce (omit for Paleo; use gluten-free Worcestershire sauce if needed)
- 1 tsp. garlic powder
- 1/2 tsp. Vege-Sal or salt
- fresh ground black pepper to taste (I like a lot of pepper in this.)
Instructions:
- Trim the meat well and cut steak into pieces about 1 1/2 inches square. Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt (preferably Vege-Sal), and lots of fresh ground black pepper to make the marinade.
- Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour.
- While the steak marinates, wash mushrooms and let them air-dry in the colander. After an hour add mushrooms to marinating steak and marinate one hour more.
- When you're ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high. Thread steak and mushrooms on skewers (preferably Double Kabob Skewers or thicker blade type skewers. I used the thick blade type skewers I got in Turkey!)
- Visit Low Carb Steak And Mushroom Kabobs@kalynskitchen.com For Recipe Instructions.