RIBEYE STEAK RECIPE

Recipe courtesy of Safeway and AlbertsonsTotal time: 30 minutes2          cloves garlic1/2       small bunch Italian (flat-leaf) parsley1/4       cup O Organics extra-virgin olive oil1/8       cup red wine vinegar2          teaspoons O Organics Dijon mustard1/2       teaspoon salt1/2       teaspoon black pepper3/4       pound O Organics ribeye steak1/2       pint O Organics grape tomatoes1/4       pound O Organics white mushrooms            green pepper, sliced (optional) 1/2       medium red onion6          skewersPeel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.Cut steak into cubes; transfer to marinade bowl and toss to coat.Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.Heat grill pan, outdoor grill or skillet to medium-high heat.Thread steak and vegetables onto six skewers. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.To serve, plate kebabs and sprinkle with remaining minced parsley.  More