Sweet balsamic vinegar packs a punch in these balsamic steak and mushroom skewers. Top sirloin is tender and less expensive compared to other cuts of meat, but for a little more flavor, strip steak is a good alternative. If you have leftovers, use them up in salad or tuck them into pita bread with hummus for a delicious lunch the next day.
Ingredients
- 1 cup balsamic vinegar
- ¼ cup finely chopped fresh flat-leaf parsley, plus more for serving
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, smashed
- 1 pound trimmed top sirloin steak (3/4-inch thick), cubed (1 1/2-inch)
- 2 (8 ounce) packages cremini mushrooms
- ½ teaspoon salt
- ½ teaspoon ground pepper
Directions
- Whisk vinegar, parsley, oil and garlic together in a medium bowl until combined. Transfer half of the mixture to another medium bowl. Add steak to 1 bowl of marinade, and mushrooms to the other, tossing to coat. Let stand, uncovered, at room temperature for 15 minutes.
- Remove the mushrooms and steak from the marinades; discard the marinades. Thread the steak onto 2 (12-inch) metal skewers; thread the mushrooms onto another 2 (12-inch) metal skewers.
- Preheat grill to high (450°F to 500°F). Oil the grill grate (see Tip). Grill the skewers, uncovered, turning once halfway through, until an instant-read thermometer inserted in the thickest portion of steak registers 125°F and the mushrooms are slightly caramelized and charred, 8 to 10 minutes for the steak and about 10 minutes for the mushrooms. Sprinkle everything with salt and pepper before removing from the grill.
- Transfer the skewers to a large plate. Garnish with additional parsley, if desired, and serve immediately.