Whole 30 Balsamic Steak and Mushroom Skewers

Whole 30 Balsamic Steak and Mushroom Skewers is a keeper at the Wester household. While our official Whole30 program is finished, I still try to cook Paleo and Whole30 compliant during the weekday. It is a simple way for me to keep off the 20 pounds that I have lost and work on the last stubborn few.

On one of the few dry nights this week, Brad and I busted out the grill to try my new recipe – Whole 30 Balsamic Steak and Mushroom skewers. I was blown away! The steak was fulfilling, as all red meat is in my opinion, but had a delightful complexity about it. The balsamic adds a surprising flavor that is not too overpowering, but just enough of a new take on an old classic.

If you have leftover Whole 30 Balsamic Steak and Mushroom Skewers, I would recommend throwing it into a balsamic vinegar dressing salad. I made mine with a spinach base, remaining Whole 30 Balsamic Steak and Mushroom Skewers, strawberries and of course dressing.

Whole 30 Balsamic Steak and Mushroom Skewers Ingredients

• 2 lbs. rib eye steak, cut into chunks
• 16 oz. button mushrooms
• ⅓ cup extra-virgin olive oil
• ⅓ cup balsamic vinegar
• 2 tbsp. fresh thyme, minced
• Three garlic cloves, minced
• Sea salt and fresh black pepper
• Wood or metal skewers

Whole 30 Balsamic Steak and Mushroom Skewers Recipe

1. Season the steak chunks to taste with sea salt and freshly ground pepper.
2. In a large bowl, combine the olive oil, balsamic vinegar, garlic, and fresh thyme.
3. Add the steak and mushrooms to the bowl and gently mix until well coated.
4. Cover and let marinate for 30 minutes.
5. Preheat your grill to medium-high.
6. Thread the beef and mushrooms alternately onto skewers.
7. Place the skewers on the grill and cook for 10 to 12 minutes, flipping every 2 to 3 minutes.

Thanks to Paleo Leap for the inspiration!