Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Steak, Mushroom & Potato Kabobs

September 11, 2016

 

Although kids are starting back at school – warm summer temperatures are still going strong giving you the perfect nights to grill.  We made these delicious steak kabobs a while ago and they were too good not to share!

 

We served our kabobs with some fresh, grilled asparagus.  A super easy, delicious recipe to finish out your summer.

 

Enjoy!

 

 

Steak, Mushroom & Potato Kabobs

  • 1 Lb. steak

  • 8 oz. mushrooms

  • 1 Lb. small potatoes

  • 1/4 C. olive oil

  • 1/4 C. balsamic vinegar

  • 1 Tbsp. minced garlic

  • 1 Tsp. salt

  • 1/2 Tsp. pepper

  • 1/2 Tsp. dried rosemary

  • 1/2 Tsp. dried oregano

Cut steak into 1 inch chunks.  Rinse mushrooms and cut off ends if extra long.  Add to ziplock bag.

 

In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano.  Pour over steak cubes and mushrooms.  Place bag in refrigerator for at least 2 hours.

 

Meanwhile, boil potatoes in a large pot of salted water for 8-10 minutes, or until tender.  Drain and let cool.

Thread marinated steak, mushrooms and potatoes onto skewers.

 

Heat grill to medium-high heat.  Grill kabobs for 10-12 minutes, turning once, until meat is cooked.  Enjoy!

 

 

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