End of Summer Steak and Mushroom Kabobs

End of Summer Steak and Mushroom Kabobs


  • 16-20 oz. Top Sirloin, Tri-Tip Steak, or Petite Sirloin
  • 8 oz mushrooms, washed and air-dried (Crimini)


  • 1/4 cup white wine vinegar
  • 2 tsp. Bragg’s liquid aminos
  • 1 tsp. garlic powder
  • 1/2 tsp. all-purpose seasoning or sea salt
  • Fresh ground black pepper, to taste
  • PHASE 2: 1 tbsp. olive oil


  1. Trim the meat well and cut steak into pieces about 1 1/2 inches square.
  2. Whisk together the olive oil (PHASE 2) , white wine vinegar, Worcestershire sauce, garlic powder, all purpose seasoning salt (preferably Vege-Sal),  and lots of fresh ground black pepper to make the marinade.
  3. Put steak pieces into large Ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour.
  4. 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.
  5. When you’re ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high.
  6. Thread steak and mushrooms on skewers.
  7. Grill steak to desired temperature; about 3-4 minutes per side for medium rare. Add 1 more minute per side for medium or 2 more minutes per side for medium-well. 
  8. Let meat rest a minute or two before you take it off the skewers.  Serve hot and enjoy!
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