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Recipes

Ribeye Steak, Grape Tomato and Mushroom Kebabs

Recipe courtesy of Safeway and Albertsons

Total time: 30 minutes

2          cloves garlic

1/2       small bunch Italian (flat-leaf) parsley

1/4       cup O Organics extra-virgin olive oil

1/8       cup red wine vinegar

2          teaspoons O Organics Dijon mustard

1/2       teaspoon salt

1/2       teaspoon black pepper

3/4       pound O Organics ribeye steak

1/2       pint O Organics grape tomatoes

1/4       pound O Organics white mushrooms

            green pepper, sliced (optional) 

1/2       medium red onion

6          skewers

Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.

In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.

Cut steak into cubes; transfer to marinade bowl and toss to coat.

Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.

Heat grill pan, outdoor grill or skillet to medium-high heat.

Thread steak and vegetables onto six skewers. 

Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.

To serve, plate kebabs and sprinkle with remaining minced parsley. 

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