Prep 20 mins
Cook 30 mins
From a Betty Crocker Summer Fun Appetizer booklet. These are basically kabobs that aren't "kabobed", but work great when served as an appy. A grill basket is necessary to keep the ingredients from falling through the racks. I served in a rustic style by pouring into a cast iron pan and providing little plates and wooden toothpicks for the guests to nibble.
- 6 ounces baby portabella mushrooms, fresh
- 1⁄2 lb boneless beef top sirloin steak, trimmed of fat and cut into 3/4 inch cubes (about 3/4 inch thick)
- 1 cup white pearl onion (from frozen, but thawed)
- 1⁄2 cup balsamic vinaigrette
- 1⁄2 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinaigrette
- 2 tablespoons fresh parsley, chopped
- Heat gas or charcoal grill.
- In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat.
- Let stand 10 minutes; drain.
- Place mixture in grill basket (or grill wok).
- Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness.
- Stir in tomatoes.
- Spoon beef mixture into serving dish.
- Stir in remaining 2 tablespoons vinaigrette.
- Serve with toothpicks.
can this be done on the stove top
Made this for our main dish for dinner. I didn't have cherry tomatoes on hand so I lefted those out and used green pepper. Turned out great! Thanks for sharing the recipe.
Made this as an entree the other night. Added squash and zucchini. This was fantastic. The flavor was perfect and the meal didn't leave you feeling over stuffed after. I would suggest adding the tomatoes at the last minute. Ours fell apart and disappeared.