Steak and Mushroom Skewers with Arugula Salad

Succulent steak and mushroom skewers with crisp grilled broccoli, and a bright side salad.

The arugula and kale plants in my husband’s winter garden have been producing non-stop for months now. It’s plenty more than I can eat on sourdough sandwiches alone, so salads have also been making a regular appearance. The earthy and peppery greens go great with many things, and for this recipe they pair with a bright, lemony vinaigrette, and a speckling of sliced carrots and beets. This fresh side-salad compliments succulent grilled steak and mushroom skewers. The skewers also include broccoli florets for a char-crisp addition, and are basted with Japanese BBQ sauce (or teriyaki) for a bit of flavorful sweetness. Serve with warm flatbreads to bring everything together into one delectable bite.

You are certainly use store-bought flatbreads for this recipe, but if you’ve got the time, make them yourself for an even more fresh and flavorful meal. I served these with my easy sourdough skillet flatbreads, which can made before you start with the skewers, and kept warm by wrapping them in a towel. If you aren’t a sourdough baker, check out this recipe for skillet flatbreads from King Arthur Baking.

If you like these, you should also check out my sausage skewers with lemon-thyme yogurt.

5 from 1 vote

Steak and Mushroom Skewers with Arugula Salad

This meal of succulent steak and mushroom skewers also includes crisp, chargrilled broccoli, a bright and lemony kale-arugula salad, and toasty flatbreads to bring it all together.

Servings 2

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Ingredients

• 4 wood or metal skewers
• 8 oz sirloin or flat iron steak cut into 1-inch cubes
• 4 oz Shiitake or cremini mushrooms stems removed and cut into 1-inch pieces
• 1 small head broccoli cut into 1-inch florets
• 1 tsp cumin
• ½ tsp smoked paprika or paprika
• Kosher salt and pepper
• 3 tbsp extra virgin olive oil divided
• 2 cups arugula
• 1-2 large leaves kale thinly sliced
• 1 large carrot thinly sliced
• 2 small beets thinly sliced
• 1 Meyer lemon or lemon
• ¼ cup Japanese BBQ sauce (such as Bachan's) or teriyaki sauce
• Flatbreads for serving

Instructions

• If using wooden skewers, soak them in water for at least 30 minutes prior to grilling.
• Preheat charcoal grill, or a gas grill or grill pan on medium heat. In a medium bowl toss together steak, mushrooms, broccoli, cumin, paprika, ½ tsp salt, ¼ tsp pepper and 2 tbsp extra virgin olive oil.
• Thread beef, mushrooms, and broccoli onto skewers in an alternating pattern (if you have any additional pieces that don't fit on the skewers, they can be grilled unskewered). Grill for about 4-6 minutes per side to until meat is charred and vegetables are tender.
• While skewers are on the grill, combine arugula, kale, carrots, and beets in a salad bowl. Zest lemon into a small bowl. Juice lemon and add 1 tbsp to the small bowl. Add 1 tbsp olive oil and whisk together. Add to salad bowl along with a heavy pinch of salt and pepper. Toss salad together.
• Toast flatbreads if desired. Brush finished skewers with Japanese BBQ or teriyaki sauce. Serve skewers with salad and flatbread.

Author: Ryne J. Macht, RDN

Course: Main Course

Cuisine: American, Japanese

Keyword: arugula, BBQ, beef, beets, broccoli, coconut carrots, easy grilling, flatbread, grilled skewers, grilled vegetables, kale, kale couscous, mushrooms, shiitake, steak, winter, winter salad, winter vegetables