Flat Iron Steak and Portobello Shish Kabobs

Adapted from Melissa Perello, Charles Nob Hill (San Francisco, CA)

4 cloves garlic, chopped

1 teaspoon Dijon mustard

1 cup soy sauce

1/2 cup red wine vinegar

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1/2 cup olive oil

1/4 cup chopped parsley

2 pounds beef flat iron steak, cut into 1 1/2-inch cubes

Salt and pepper

4 large portobello mushrooms, cut into 2-inch cubes

8 (12-inch) bamboo skewers*

To make marinade, in blender jar, combine garlic, mustard, soy sauce, vinegar, lemon juice and Worcestershire sauce; pulse to combine. With motor running, slowly pour in olive oil until blended; add parsley and pulse once or twice. Season beef with salt and pepper. Place beef and mushrooms in 2 separate shallow glass pans; pour half the marinade over beef and half over mushrooms. Cover with plastic wrap and refrigerate at least 4 hours or up to 8 hours.

Thread beef and mushroom cubes alternately onto skewers, dividing them equally among skewers. Grill over hot charcoal or gas grill or on heated cast-iron grill pan for about 4 minutes, turning once, or until cooked to desired doneness.

Makes 8 skewers.

Tip: *To prevent skewers from burning, soak them in water 30 minutes to 1 hour before using.