Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade

  • Prep:
  • Total Time:
  • Servings: 4
Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013


  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil, plus more for grill
  • 1 tablespoon chopped fresh rosemary
  • Salt and pepper
  • 1 1/2 pounds top blade beef, cut into 1 1/2-inch pieces
  • 8 ounces button mushrooms
  • 2 red bell peppers, cut into 1 1/2-inch wedges


  1. Combine vinegar, oil, rosemary, and 1 teaspoon salt and 2 teaspoons pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add beef and toss to coat. Refrigerate 8 hours (or up to overnight).

  2. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with beef, others with mushrooms, and others with peppers. Season with salt and pepper. Grill mushroom and pepper skewers for 9 to 12 minutes and beef skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.


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