Steak and Mushroom Skewers
- 1/2 cup (125 mL) balsamic vinegar
- 2 tbsp (30 mL) olive oil
- 2 tsp (10 mL) dried thyme leaves
- 3 garlic cloves, pressed
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 1 red bell pepper
- 1 lb (450 g) boneless beef top sirloin steak, cut 1 in. (2.5 cm) thick
- 1 pkg (8 oz/228 g) mushrooms
In large bowl, whisk together vinegar, oil, thyme, garlic pressed with Garlic Press, salt and black pepper; set aside. Cut bell pepper and steak into 1-inch (2.5-cm) pieces. Place bell pepper, steak, mushrooms and marinade into large resealable plastic food storage bag. Seal bag and turn to coat. Marinate in refrigerator 1-3 hours.
When ready to grill, prepare grill for direct cooking over medium coals. Alternately thread steak and vegetables onto BBQ Skewers. Lightly grease grid of grill. Place Skewers on grid of grill. Grill, uncovered, 8-10 minutes for medium rare to medium doneness or until meat is evenly browned and vegetables are crisp-tender, turning occasionally.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 12 g, Protein 27 g, Sodium 350 mg, Fiber 2 g