Low-Carb Steak and Mushroom Kabobs

Ingredients

• 16-20 oz. Top Sirloin, New York Steak, Tri-Tip Steak, or Petite Sirloin
• 8 oz mushrooms, washed and air-dried
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 T Worcestershire sauce
• 1 tsp. garlic powder
• 1/2 tsp. Vege-Sal or salt
• Fresh ground black pepper to taste

Directions

1. Clean up the steak by removing excess fat, then slice it into chunks roughly 1 1/2 inches across. In a bowl, whisk the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt, preferably Vege-Sal, and plenty of freshly ground black pepper until the marinade is combined. Place the steak in a large ziploc bag, add the marinade, seal it, and refrigerate for 1 hour.
2. As the steak chills, rinse the mushrooms and leave them in a colander so they can dry in the air. After the steak has marinated for an hour, add the mushrooms to the bag with the steak and marinade, then return it to the refrigerator for one hour more.
3. When it is time to grill, coat the grill with oil or non-stick grilling spray, then heat it to high. Slide the steak and mushrooms onto skewers, preferably Double Kabob Skewers or a thicker blade-style skewer.
4. Cook the kabobs on the grill until the steak reaches the doneness you like, about 3-4 minutes on each side for medium rare. For medium, add 1 more minute on each side; for medium-well, add 2 more minutes on each side. If you prefer the steak quite rare, make skewers with only the meat and cook the mushrooms separately in a Vegetable Basket for the Grill.
5. Allow the steak to rest briefly before sliding it from the skewers. Serve hot and enjoy.