Grilled Steak and Mushroom Kabobs

Grilled steak and mushroom kabobs made with a delicious dijon-garlic steakhouse marinade and charred fresh peppers and onions.

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.

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.

They’re made with grass-fed sirloin beef tips, 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 one of my favorite summer meals, but all year long!