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Ribeye Steak, Grape Tomato & Mushroom Kebabs.

  • 4 cloves
  • 1 pint
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 medium
    red onion
  • 1 ½ lb
    ribeye steak
  • ½ lb
    white mushrooms
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
  • 1
    Peel and mince the garlic. Wash and dry the parsley. Shave the leaves off the stems; discard the stems and mince the leaves.
    4 cloves garlic
    1 small bunch Italian (flat-leaf) parsley
  • 2
    In a large bowl, whisk together the minced garlic, ½ of the minced parsley (save the rest for garnishing), olive oil, vinegar, Dijon, salt, and pepper.
    8 tbsp extra virgin olive oil
    4 tbsp red wine vinegar
    4 tsp Dijon mustard
    1 tsp salt
    1 tsp black pepper
  • 3
    Cut the steak into cubes; transfer to the bowl with the marinade and toss to coat.
    1 ½ lb ribeye steak
  • 4
    Wash the tomatoes and mushrooms. Halve the mushrooms. Add the tomatoes and mushrooms to the marinade. Peel the onion and cut into chunks; add to the marinade. Toss beef and vegetables until well coated.
    1 pint grape tomatoes
    ½ lb white mushrooms
    1 medium red onion
  • 5
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 6
    Thread the steak and vegetables onto 12 skewers. Alternatively, you can cook the steak and vegetable pieces directly on the grill/skillet without using skewers.
  • 7
    Add the kebabs (as many as will fit) to the grill or skillet. Cook until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to a plate and repeat with remaining kebabs.
  • 8
    To serve, place kebabs on a plate and sprinkle with the remaining minced parsley. Enjoy!