Grecian Beef Strip Steaks & Mushroom Kabobs

Beef Strip Steak gets the Greek treatment paired with lemon, feta and mushrooms.

  • 30
    min
  • 4
    SERVINGS
  • 300
    Cal
  • 35 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Strip Steaks Boneless, cut 1 inch thick (10 ounces each)
  • 1 pound medium mushrooms
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 6 lemon wedges
  • 1/4 cup crumbled feta cheese (optional)
Lemon Pepper Rub:
  • 1 tablespoon minced garlic
  • 2-1/2 teaspoons lemon pepper
  • 1-1/2 teaspoons dried oregano leaves

Cooking:

  1. Combine Lemon Pepper Rub ingredients. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.
  2. Press remaining rub onto beef Strip Steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
  3. Remove vegetables from skewers; toss with cheese, if desired. Carve steaks into slices. Season beef and vegetables with salt, as desired.

Nutrition Information

Butcher Counter

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