- Main
- Beef
- American
- Make-ahead
- Grill
- Stovetop
Ingredients
For the skewers
- 2 lb
sirloin steak, trimmed and cut into 1 1/2-inch cubes
- 1 lb
cremini mushrooms, whole, wiped clean, stems trimmed
For the marinade
- 1/3 cup
balsamic vinegar
- 3 tbsp
Worcestershire sauce
- 1/4 cup
olive oil
- 4 cloves
garlic, minced
- 1 tbsp
fresh thyme leaves, chopped, or 1 tsp dried
- 1 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
For the garlic butter
- 4 tbsp
unsalted butter
- 2 cloves
garlic, finely grated or minced
- 1 tbsp
fresh parsley, chopped
flaky salt, to taste
Contains milk (unsalted butter) and fish (Worcestershire sauce).
Whether it’s gluten-free depends on the Worcestershire sauce: check the label.
Worked out from the ingredients.
Steps
- Step 1
In a large bowl, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, minced garlic, thyme, kosher salt and pepper.
5 min
- 1/3 cup balsamic vinegar
- 3 tbsp Worcestershire sauce
- 1/4 cup olive oil
- 4 cloves garlic
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Step 2
Add the steak cubes and whole mushrooms and toss until everything is coated. Cover and refrigerate for at least 1 hour and up to 4 hours. Don't go longer than that, or the vinegar will start to soften the meat's texture.
1 hr, hands-off
- 2 lb sirloin steak
- 1 lb cremini mushrooms
- Step 3
If you're using wooden skewers, soak 8 of them in water for 30 minutes so they don't burn. Metal skewers need nothing.
30 min, hands-off
- Step 4
Take the bowl out of the fridge and let it sit on the counter for 20 minutes so the steak isn't fridge-cold. Meanwhile, heat the grill to high, about 450–500°F, and scrape the grates clean.
20 min, hands-off · 475°F
- Step 5
Thread the steak and mushrooms onto the skewers, alternating and pushing the pieces snugly together but not crushed. Discard the leftover marinade.
10 min
- Step 6
Melt the butter in a small pan over low heat, add the grated garlic and cook just until fragrant, about 1 minute — don't let it brown. Stir in the parsley and set aside somewhere warm.
3 min
- 4 tbsp unsalted butter
- 2 cloves garlic
- 1 tbsp fresh parsley
- Step 7
Grill the skewers over direct high heat for 8–10 minutes total, turning every 2 minutes, until the steak is well charred outside and the mushrooms are browned and juicy. For medium-rare, pull them at 130°F in the center of a steak cube.
10 min
- Step 8
Move the skewers to a platter, spoon the warm garlic butter over them, sprinkle with flaky salt and let them rest 5 minutes before serving.
5 min, hands-off
- flaky salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026