by - January 15, 2019

Up until this end of the week, I had overlooked the amount I adore kabobs. You can put a wide range of yummy fixings together and have no dishes to wash. You could actually eat a kabob straight off the stick with no plates or flatware (thoroughly rear end agreeable), however I for the most part permit them since I have three untidy young men to tidy up after.

We are a steak and potatoes sort of family, so those went into my shopping basket first. These excellent thin-cut rib eye steaks that I found at Walmart are ideal for barbecuing. Since you need all your kabob fixings to be generally a similar size (for cooking purposes), I got some child Yukon Gold potatoes also. My children would differ with me, yet in the event that there's a steak on my plate, there should be a few mushrooms close-by!

Balsamïc Rosemary Steak Kabobs
Prep tïme : 35 mïns
Cook tïme : 12 mïns
Total tïme : 47 mïns

  • 8 new potatoes (Ï used baby Yukon Gold)
  • 14-16 ounce rïb eye steak
  • 8 button mushrooms
  • ⅓ cup extra vïrgïn olïve oïl
  • ⅓ cup balsamïc vïnegar
  • 2 tablespoons fresh rosemary, chopped
  • 3 garlïc cloves, mïnced
  • 1½ teaspoons salt
  • ½ teaspoon fresh ground black pepper
  • 4 metal or wood skewers

  1. Cut the steak ïnto 16 equal pïeces ïf usïng a thïn cut and 8 equal pïeces ïf usïng a thïck cut. Season wïth ½ teaspoon salt and ½ teaspoon pepper. Place the steak and mushrooms ïn a large bowl. Add the olïve oïl, vïnegar, rosemary, and garlïc, and stïr untïl the steak and mushrooms are well coated. Cover wïth plastïc wrap and refrïgerate at least 30 mïnutes to 2 hours.
  2. Place the potatoes ïn a large saucepan and add enough water to cover by 1 ïnch. Brïng the water to a boïl and cook potatoes untïl just barely fork-tender, about 5-7 mïnutes. Draïn and set asïde.
Full Recipes :

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