grilled steak and mushroom kabobs
This weekend was a blur, and I am so full and happy from it. These grilled steak and mushroom kabobs have much to do with that.
We had friends in town, we grilled, we drank wine, we walked outside, we got sunburns, we ate ice cream and donuts, we played in sprinklers with our babies. We really lived summer this weekend.
We also enjoyed the aforementioned grilled steak and mushroom kabobs for dinner one night, and then the following night ate sirloin steaks from the grill, and then last night had grilled chicken. To say we fulfilled our organic, grass-fed meat-eating quota in a big way is an understatement, and we can thank our friends at ButcherBox for that.
Many moons ago, back in the early days of this blog, the husband and I tried to go mostly vegetarian and when we did eat meat, we decided to only purchase organic, grass-fed, humanely raised meats and animal products. Since then we’ve realized that we just really love to eat meat, and while we very much respect the vegetarian life, it isn’t our personal jam-a-lam. We’ve also moved three times and added another mouth to feed and it’s been a bit of a challenge to source all of the animal things from the places we know and trust, but we do our best. Still, I often find myself grabbing whatever conventional meat is on the shelf at the grocery store instead of buying what I really feel is right just because I don’t want to drive to multiple stores with an active toddler in tow to find one packet of grass-fed beef hot dogs.
That’s where ButcherBox saves our meat-loving selves. On a monthly basis they deliver high quality organic, grass-fed, humanely raised, free range meats sourced from small farms that believe in the movement and care about the safety and quality of their products. You can choose from an all-beef box, a mixed box (with beef, chicken and pork), a beef and chicken box or a beef and pork box. Each box contains a variety of meats that not only taste better but are better for you and the environment. It’s an easy decision to choose their meats, and I don’t even have to leave my house to get them. WINNING.
We decided to try the mixed box because we love all the meats, and that’s how these grilled steak and mushroom kabobs came to be. They’re made with grass-fed sirloin beef tips from the box, plus baby bella mushrooms, chopped red and green bell peppers, red onion and this incredibly scrumptious Dijon mustard-garlic marinade that is just insane, as in, I would not blame or judge if you wanted to drink it straight up. The whole kabob situation is simple and easy and straightforward, just like we like our dinners. I have a feeling this recipe will be on the meal rotation all summer long.
Soooooo can we go back to the weekend, please? Because I really need more kabobs and sunshine.Print
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh garlic
- 2 teaspoons brown sugar
- 2 teaspoons ground pepper
- 1 lb sirloin beef tips, cut into 2-inch cubes
- 8 ounces baby bella mushrooms, halved
- 1 small red onion, cut into 2-inch cubes
- 1 green bell pepper, seeds, core and stem removed, cut into 2-inch cubes
- 1 red bell pepper, seeds, core and stem removed, cut into 2-inch cubes
- In large bowl, whisk olive oil, Worcestershire sauce, soy sauce, lemon juice, Dijon mustard, garlic, brown sugar and pepper to combine. Reserve 2 tablespoons marinade; leave remaining marinade in bowl. Add beef tips and halved mushrooms to bowl; toss in marinade to coat. Cover and marinate in fridge 1 to 4 hours.
- Heat grill to medium-high heat. Alternate skewering beef, mushrooms, onions and bell peppers on bamboo skewers.* Grease grill grates with olive oil.
- Grill skewers over direct heat about 3 to 5 minutes each side until vegetables begin to soften and char and instant-read thermometer inserted in center of meat reads 125-130 degrees F. Remove skewers from heat; let rest 5 minutes. Brush with remaining marinade just before serving.
- *NOTE: It’s best to soak skewers in water at least 30 minutes before grilling to avoid burning.
Disclosure: I received a sample box of products from ButcherBox for review purposes only. All opinions are my own. This post contains affiliate links.