Low Carb Steak And Mushroom Kabobs


  • 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.)

  1. 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.
  2. Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour.
  3. 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.
  4. 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!)
  5. Visit Low Carb Steak And Mushroom Kabobs@kalynskitchen.com For Recipe Instructions.


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