Grilled Veggie and Steak Appetizer

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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

1. Heat gas or charcoal grill.
2. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat.
3. Let stand 10 minutes; drain.
4. Place mixture in grill basket (or grill wok).
5. 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.
6. Stir in tomatoes.
7. Spoon beef mixture into serving dish.
8. Stir in remaining 2 tablespoons vinaigrette.
9. Serve with toothpicks.