Ingredients
1
package (6 oz) small fresh portabella mushrooms
1/2
lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1
cup frozen small whole onions (from 1-lb bag), thawed
1/2
cup plus 2 tablespoons balsamic vinaigrette
1/2
cup halved grape or cherry tomatoes
Preparation
Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”).
Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.
