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    • One Pot Cabbage Roll
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    • Steak Chili
    • Tenderloin Steak in Mushroom Sauce
    • One Sheet New York Strip Steak
    • 8 Tips for Cooking Grass-Fed Beef
    • Steak Cheddar Mac and Cheese
    • This is Stetson
    • The Benefits of Grass-Fed Beef, Part 1: Your Health
    • The Benefits of Grass-Fed Beef, Part 2: Environmental Focus
    • Steak Kabobs
    • Edina Magazine: How Edina's Jerry's Foods is Leading the Grass-fed Beef Revolution
    • The Benefits of Grass-Fed Beef, Part 3: Animal Welfare
    • It’s a pretty picture, but it might not reflect reality.
    • What Does the "100% Grass Fed" Label Mean?
    • Better Product, Better Health, Better Planet.
    • USDA Quality Grades
    • Quick Cut: What's The Deal with Wagyu?
    • Beef That Gets Better With Age
    • Corn Fed vs. Grass Fed— What’s The Difference?
    • Steak Street Tacos
    • Grass Fed Beef - Who’s The Consumer?
    • Taco Stuffed Green Peppers
    • Stuffed Pepper Soup
    • Slow Cooker Taco Soup
    • Roasted Red Pepper and Steak Bruschetta
    • Pesto Burgers
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Steak Kabobs

A great grilling recipe featuring our variety of Steak marinaded in a savory sauce.

Directions

Serves 4

Step 1

Cut steak into 1- 1 ½ sized pieces. Place the steak and mushrooms in large sealable storage bag.

Step 2

Whisk together the marinade ingredients in a bowl.  Add sauce to bag and marinate between 30 minutes to 2 hours.

Step 3

While meat is marinating, boil potatoes and cook until just barely fork-tender, about 7 minutes. Drain and set aside.

Step 4

Thread skewers with pieces of meat, potato, mushrooms and repeat until all 4 skewers are full.

Step 5

Oil grate on grill and heat to medium.  Add kabobs and cook 5-6 minutes on both sides, flipping every 2-3 minutes.

Ingredients

Ingredients
1 lb MGR grass-fed ribeye steak
8 mushrooms
8 baby red potatoes 
Marinade
1/4 c. soy sauce
1/4 c. ketchup
1/4 c. olive oil
2 Tbsp white vinegar
2 Tbsp brown sugar
1/2 tsp garlic powder
4 bamboo skewers
 
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