Steak and Mushroom Kabobs

End of Summer Steak and Mushroom Kabobs:

Ingredients: 16-20 oz. Top Sirloin, Tri-Tip Steak, or Petite Sirloin 8 oz mushrooms, washed and air-dried (Crimini)

Marinade Ingredients: PHASE 2: 1 tbsp. olive oil 1/4 cup white wine vinegar 2 tsp. Bragg’s liquid aminos 1 tsp. garlic powder 1/2 tsp. all-purpose seasoning or sea salt fresh ground black pepper, to taste

Instructions:

Trim the meat well and cut steak into pieces about 1 1/2 inches square.  Whisk together the olive oil (PHASE 2) , white wine vinegar, Worcestershire sauce, garlic powder, all purpose seasoning 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.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. Let meat rest a minute or two before you take it off the skewers.  Serve hot and enjoy!