source: youtube.com
Mahalo cooking expert and award-winning chef Kristina Vanni shows you how to make a grilled filet mignon with vegetable kebabs. She says it's perfect for summer and great for entertaining.
Ingredients and Equipment
1 lemon, zested and juiced- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 16 cherry tomatoes
- 10 oz white mushrooms (remove stems)
- 1 medium zucchini (cut in half lengthwise and slice into 1inch pieces)
- 1 small red onion (cut into wedges)
- 4 filet mignon steaks
- Eight 10-inch skewers
- Lemon zester
Step 1: Make Marinade
- Preheat grill to "high."
- Combine lemon zest, lemon juice, olive oil, oregano, salt and pepper into bowl
- Remove 2 tbsp of the mixture to later drizzle on the kebabs.
- Add tomatoes, mushrooms, zucchini and red onion.
- Toss to coat vegetables.
Step 2: Thread Vegetables onto Skewers
1. Take one vegetable at a time and thread onto one 10-inch skewer.2. Repeat for all eight skewers.
Step 3: Season and Grill
- Set the grill on high.
- Take reserved marinade and drizzle over steak and kebabs.
- Grill steak on high for four to six minutes per side for medium well.
- Grill vegetable skewers, flipping frequently through cooking time.
Enjoy!
References
Meet Our Expert
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Kristina Vanni
Since she was 12 years old and won an award at the Pillsbury Bake-Off, Kristina has been passionate about food and cooking. In more recent years, she has been featured on TV specials for CBS and Better Homes and Gardens, brining with her her extensive knowledge of all things pork, steak and poultry related. Additionally, she has worked with Guy Fieri and the Food Network and was named “Hot Chef 2009” by the National Restaurant Association.
