Grecian Beef Strip Steaks and Mushroom Kabobs
Strip steak gets the Greek treatment paired with lemon, feta and mushrooms.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
2 (10-ounce) boneless beef strip steaks, cut 1 inch thick (10 ounces each)
1 pound medium mushrooms
1 medium red onion, cut into wedges
2 tablespoons olive oil
6 lemon wedges
1/4 cup crumbled feta cheese (optional)
Lemon Pepper Rub:
3 large cloves garlic, minced
2 1/2 teaspoons lemon pepper
1 1/2 teaspoons dried oregano
- Combine Lemon Pepper Rub ingredients. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.
- Press remaining rub onto beef steaks. Place steaks and mushroom kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F | 162.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
- Remove vegetables from skewers; toss with cheese, if desired. Carve steaks into slices. Season beef and vegetables with salt, as desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 304 calories; 14 g fat (4 g saturated fat; 8 g monounsaturated fat); 86 mg cholesterol; 273 mg sodium; 9 g carbohydrate; 1.4 g fiber; 35 g protein; 17.9 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 2.7 mg iron; 66.0 mcg selenium; 7.1 mg zinc; 146.7 mg choline.
Recipe and photograph courtesy of The Beef Checkoff.