- Prep Time
- 3/4 cup extra-virgin olive oil (EVOO)
- 2 pounds beef sirloin, cut into 1-inch cubes (ask your butcher)
- Salt and pepper
- 16 small new potatoes (1 to 1 1/2 pounds)
- 12 cipollini onions
- 16 cremini mushrooms, stemmed
- 4 tomatoes, preferably heirloom, coarsely chopped
- 2 kirby cucumbers, sliced
- 4 scallions, chopped
- Juice of 1 lemon
- 1/2 cup steak sauce
- 1/4 cup spicy brown mustard
Preheat a grill to medium-high or the broiler to high. Pour 1/2 cup EVOO into a bowl. Thread the beef cubes onto 4 long metal skewers and brush with the EVOO in the bowl; season with salt and pepper.
In a medium pot, cover the potatoes with water and bring to a boil. Cook until just tender, 11 to 12 minutes; drain and let cool. Thread onto 2 skewers, brush with EVOO and season with salt and pepper.
While the potatoes are cooking, bring a large saucepan of water to a boil. Add the onions and cook for 5 minutes, then rub off the skins with a towel. Thread the onions onto 2 skewers, brush with EVOO and season with salt and pepper. Thread the mushrooms onto 2 skewers and brush with EVOO; season with salt and pepper.
Grill or broil the mushrooms until tender, 12 to 15 minutes. Grill or broil the beef, potatoes and onions, turning every couple of minutes, 7 to 8 minutes for rare beef.
In a bowl, combine the tomatoes, cucumbers and scallions. Toss with the lemon juice and remaining 1/4 cup olive oil; season with salt and pepper. In a small bowl, mix the steak sauce and mustard.