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potatoes portobello mushroom steak salt freshly ground black pepper vegetable oil balsamic vinegar rosemary garlic rosemary branches noodles rice noodles mirin sesame oil teriyaki sauce scallions salt
Viewed: 46 - Published at: 2 years agoIngredients
- 4 new potatoes, such as red bliss (about 3 ounces each)
- 1 large portobello mushroom cap, about 4 ounces
- 1 (14 to 16-ounce) steak
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup vegetable oil
- 1/3 cup balsamic vinegar
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons minced garlic
- 4 (10 to 12-inch) thick, woody, rosemary branches, or 4 soaked, 12-inch bamboo skewers
- Rice Noodles, recipe follows
- 4 ounces rice noodles, soaked in boiling water for 5 minutes to soften, drained
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 teaspoons teriyaki sauce
- 2 scallions, chopped
- Salt and pepper
Method
- Place the potatoes in a small, 1-quart saucepan and cover with water, by 1-inch.
- Set over high heat and bring to a boil.
- Cook the potatoes at a boil for 10 minutes, or until barely fork-tender.
- Remove from the water and allow to cool before cutting in half.
- Set the potatoes aside until ready to use.
- Remove the stem and the gills from the portobello with a sharp knife and cut into 8 wedges.
- Place the wedges in a medium bowl.
- Cut the steak into 8 even pieces, about 1 3/4 to 2 ounces each, and season with 1/2 teaspoon of the sea salt and the black pepper.
- Place in the bowl with the mushrooms.
- Add the vegetable oil, balsamic vinegar, rosemary and garlic to the bowl and stir to coat the mushrooms and steak well.
- Wrap with plastic wrap and place in the refrigerator to marinate for up to 2 hours.
- Remove from the refrigerator and skewer a potato on the rosemary branch, followed by a piece of steak, a mushroom wedge, followed by another piece of potato, steak and mushroom.
- Continue in the same manner with the remaining skewers and potatoes, pieces of steak, and mushroom pieces.
- Reserve any marinade remaining in the bowl for basting the skewers as they cook.
- Heat a grill to medium-high and lightly oil the grill grates.
- Grill the kebabs, basting with the remaining marinade as they cook, for about 3 minutes.
- Turn and cook for another 3 minutes, basting, before turning over to cook on the first side again.
- Continue to cook on the first side for another 2 to 3 minutes before turning over and cooking a final 2 to 3 minutes.
- Season the kebabs with the remaining teaspoon of salt and serve over bed of rice noodles.
- Toss rice noodles with all ingredients.
