Recipe of The Month: Grecian Beef Top Loin Steaks and Mushroom Kabobs


Grecian Beef Top Loin Steaks and Mushroom Kabobs

Recipe of the Month


2 boneless beef top loin steaks, cut 1 inch thick (about 1 ¼ lbs)
1 lb. medium mushrooms
1 medium red onion, cut into 1 inch pieces
2 tablespoons olive oil
6 lemon wedges
¼ cup crumbled feta cheese (optional)
Lemon Pepper Rub
3 large cloves garlic, minced
2½ teaspoons lemon pepper
1½ 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 lemon wedge. Press remaining rub onto beef steaks. Place steaks and kabobs on grill 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.

Servings: 4

Author: NC Cattlemen’s Beef Council

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