Ribeye Steak, Grape Tomato & Mushroom Kebabs

Directions

1. Peel and mince the garlic. Rinse the parsley, pat dry, strip leaves from the stems, and mince the leaves.
2. In a large bowl, whisk together the minced garlic, half of the parsley, olive oil, vinegar, Dijon, salt, and pepper.
3. Cut the ribeye into cubes and transfer them to the bowl with the marinade, tossing to coat.
4. Wash the grape tomatoes and mushrooms; halve the mushrooms. Peel the onion and cut into chunks, then add both to the marinade and toss to coat the beef and vegetables.
5. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
6. Thread the steak and vegetables onto six skewers, or cook the pieces directly on the grill/skillet without skewers.
7. Cook the kebabs in batches, about 3–5 minutes per side, until the steak is browned and the vegetables are tender. Transfer to a plate and repeat with any remaining kebabs, then sprinkle with the remaining parsley and serve.