Grecian Beef Strip Steaks & Mushroom Kabobs

Beef Strip Steak gets the Greek treatment paired with lemon, feta and mushrooms.

INGREDIENTS

2 beef Strip Steaks Boneless, cut 2,5 cm thick (280 grams each)

450 grams 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

30 minutes

Combine Lemon Pepper Rub ingredients. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 30 cm metal skewers. Finish with a lemon wedge.
Press remaining rub onto beef Strip Steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (63°C) to medium (72°C) doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
Remove vegetables from skewers; toss with cheese, if desired. Carve steaks into slices. Season beef and vegetables with salt, as desired.