Grecian Beef Strip Steaks & Mushroom Kabobs

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

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)

• 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.