Greek-Style Beef Striploin Steaks & Mushroom Skewers: Recipe
Father’s Day is right around the corner and there’s no better way to celebrate dad than by firing up the grill.
Wisconsin Beef Council’s Angela Horkan joins FOX6 WakeUp with a recipe for beef steaks and mushroom skewers.
- 2 boneless beef strip loin steaks, 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
Combine the ingredients for the lemon peppercorn marinade. Combine mushrooms, onion, oil and 2 tsp marinade in medium bowl; throw. Thread mushrooms and onion alternately onto six 12-inch metal skewers. Finish with a lemon wedge.
Squeeze remaining marinade over strip loin steaks. Place steaks and skewers on a rack over medium coals covered in ashes. Grill steaks, covered, 11 to 14 minutes (on medium heat on a preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. time. Grill skewers 6 to 8 minutes or until mushrooms are tender, turning occasionally.
Remove vegetables from skewers; toss with cheese, if desired. Cut the steaks into slices. Season the beef and vegetables with salt, to taste.