Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rib-Eye, New Potato and Portobello Kebabs With Rosemary Recipe
    Lost? Site Map

    Rib-Eye, New Potato and Portobello Kebabs With Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    2 hrs 30 mins

    5 mins

    Cooks4_6's Note:

    Found on Pinterest, posting so I can try....looks delicious! Adapted from Emeril Lagasse’s “Emeril at the Grill”

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
    2. 2
      Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
    3. 3
      Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
    4. 4
      Heat a grill to medium-high, and lightly oil the grate.
    5. 5
      Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
    6. 6
      Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rib-Eye, New Potato and Portobello Kebabs With Rosemary

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 589.9
     
    Calories from Fat 361
    61%
    Total Fat 40.1 g
    61%
    Saturated Fat 11.5 g
    57%
    Cholesterol 67.5 mg
    22%
    Sodium 944.3 mg
    39%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.6 g
    18%
    Protein 21.4 g
    42%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites