Balsamic Marinated Steak & Mushroom Kebabs
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6
Description
This dish is perfect for meat-eaters and vegetarians alike. We love the tangy balsamic marinade.
Ingredients
Pickled Red Onion
1 red onion, finely sliced into rounds or half-moons
½ C (125 ml) red wine vinegar
2 Tbsp (30 ml) sugar
2 tsp (10 ml) salt
Balsamic Vinegar Marinade
½ C (125 ml) Willow Creek Balsamic Vinegar
1 C (250 ml) Willow Creek Garlic Flavoured Extra Virgin Olive Oil
1 Tbsp (15 ml) Dijon mustard
1 garlic clove, finely chopped
3 sprigs fresh rosemary, picked and chopped
a small handful of fresh thyme, picked and chopped
sea salt and freshly ground pepper
Beef & Mushroom Kebabs
2 kg rump steak, cubed
1 pack Portabello mushrooms, halved
Willow Creek Garlic Flavoured Extra Virgin Olive Oil
sea salt and freshly ground pepper
metal skewers
To Serve
small handful chopped chives
Instructions
Pickled Red Onion
Add the thinly sliced onion to a bowl. Mix the red wine vinegar, sugar and salt together and then pour over the onion. Set aside to pickle until serving time.
Balsamic Vinegar & Garlic Marinade
Mix all of the marinade ingredients together and set aside until you are ready to braai.
Beef & Mushroom Kebabs
Thread the meat cubes onto the skewers then brush lightly with Willow Creek Garlic Flavoured Extra Virgin Olive Oil. Thread the mushrooms on to separate skewers and brush lightly with Willow Creek Garlic Flavoured Extra Virgin Olive Oil.
Season the kebabs with salt and pepper just as you are about to put them on the braai.
Brush the kebabs generously with marinade. Start by braaing the steak kebabs over very hot coals for around 2 minutes a side for medium done meat. Re-brush the kebabs with marinade on every turn.
Brush the mushrooms with marinade and braai over moderate coals until softened. Remove the kebabs and mushrooms from the heat and brush again with remaining marinade just before serving.
Top with chopped pickled red onions and chives.
