Build two sets of skewers

Use small, firm mushrooms and trim only dry stem ends. Halve large ones instead of mixing very different sizes. Beef cubes around an inch wide leave room for an accurate center reading; tiny cubes expose too much surface and dry quickly. Two parallel thin metal skewers can stop mushrooms from spinning when a single round skewer will not hold them. Add parsley after cooking so it remains fresh.

Remove firm visible sinew before cutting cubes. Longer marinating will not automatically tenderize a small piece with a tendon running through it. Group similarly sized cubes on each skewer and leave the tips clear. Carry the assembled skewers on a shallow tray without pressing the meat tightly together. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1½ lb / 650 g sirloin steak
  • 12 oz / 350 g small mushrooms
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley

Method

  1. Cut beef into 1¼-inch / 3 cm cubes and clean the mushrooms. Season separately with one tablespoon oil each plus divided salt, pepper and oregano. Thread onto separate skewers.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill mushrooms for roughly 10–14 minutes and beef for roughly 8–12 minutes over medium direct heat, turning regularly. Move beef to indirect heat if well browned before the center is ready.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Measure several of the largest beef cubes. Rest the cooked meat for at least three minutes. Toss mushrooms with lemon juice and parsley, then arrange both kinds of skewers on a clean serving platter.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.