Recipe: Grecian Beef Top Loin Steaks and Mushroom Kabobs

Grecian Beef Top Loin Steaks and Mushroom Kabobs

2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1 pound medium mushrooms
1 medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
6 lemon wedges
1/4 cup crumbled feta cheese (optional)

Lemon Pepper Rub:
3 large cloves garlic, minced
2 1/2 teaspoons lemon pepper
1 1/2 teaspoons dried oregano

Combine rub ingredients. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss.

Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.

Press remaining rub onto beef steaks. Place steaks and kabobs on grid over medium, ash-covered coals.

Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.

Remove vegetables from skewers; toss with cheese. Carve steaks. Season beef and vegetables with salt.

Makes 4 servings
Source: Cattlemen's Beef Board