Taste of the Ozarks: Steak and Mushroom Kebabs

Steak and Mushroom Kebabs

16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin
8 oz mushrooms, washed and air-dried (I used brown Cremini mushrooms, but white mushrooms are also fine)
1/4 cup olive oil
1/4 cup white wine vinegar (see notes)
1 T Worcestershire sauce (see notes)
1 tsp. garlic powder
1/2 tsp. Vege-Sal or salt
fresh ground black pepper to taste (I like a lot of pepper in this.)

Trim the meat well and cut steak into pieces about 1 1/2 inches square.
Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt (preferably Vege-Sal), and lots of fresh ground black pepper to make the marinade.
Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour.
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.
When you’re ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high.
Thread steak and mushrooms on skewers (preferably Double Kabob Skewers or thicker blade type skewers. I used the thick blade type skewers I got in Turkey!)
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. (If you like your meat quite rare you might want to make kabobs with just the meat and cook the mushrooms in a Vegetable Basket for the Grill.)
Let meat rest a minute or two before you take it off the skewers.
Serve hot and enjoy!