Recipe provided by Safeway and Albertsons
Preparation time: 30 minutes
2 cloves of garlic
1/2 small bunch of Italian (flat-leaf) parsley
1/4 cup O Organics extra-virgin olive oil
1/8 cup red wine vinegar
2 teaspoons O Organics Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 pound O Organics ribeye steak
1/2 pint O Organics grape tomatoes
1/4 pound O Organics white mushrooms
Sliced green pepper (optional)
1/2 medium red onion
6 skewers
Start by peeling and finely chopping the garlic. Rinse and dry the parsley, then remove the leaves from the stems, discarding the stems and finely mincing the leaves.
In a large mixing bowl, combine the minced garlic with half of the chopped parsley (set aside the rest for later), olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Whisk together until blended.
Cut the ribeye steak into bite-sized cubes and add them to the marinade, making sure to coat them thoroughly.
Clean the tomatoes, mushrooms, and green pepper. Slice the mushrooms in half. Incorporate the tomatoes, mushrooms, and green pepper into the marinade. After peeling the onion, cut it into chunks and add it to the mix. Toss everything together until the beef and vegetables are evenly coated.
Preheat a grill pan, outdoor grill, or skillet to medium-high heat.
Skewer the marinated steak and vegetables onto the six skewers.
Grill the kebabs in batches, cooking until the steak is nicely browned and the vegetables are tender, which should take about 3-5 minutes on each side. Once done, transfer them to a plate and repeat with the remaining skewers.
To serve, arrange the kebabs on a serving plate and sprinkle the remaining minced parsley on top.
