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Grill Master's Delight: Honey Vinegar Rosemary Steaks with Grilled Mushrooms

Calling all meat lovers! Prepare to ignite the grill for these irresistibly flavorful steaks! This incredibly easy Honey Vinegar Rosemary marinade works wonders with t-bones, porterhouse, rib-eye, strip steak, flank steak, sirloin, and even filet! Accompanied by grilled mushrooms, these steaks, infused with delicious flavors, are bound to become a summer staple!

1 1/2 lbs. lean cut steaks of your preference (skirt, flank, filet, sirloin, strip, rib-eye, or t-bone)


1/4 c. olive oil

1/4 c. honey vinegar

1/4 c. water

2 Tbsp. fresh rosemary, minced (about 2 medium sprigs)

2 cloves garlic, minced (about 2 tsp.)

1/2 tsp. salt

1/2 tsp. pepper

Grilled Mushrooms:

24 small-medium whole button or baby bella mushrooms

2 Tbsp. olive oil

salt and pepper to taste


Mix the marinade by combining the oil, vinegar, water, rosemary, garlic, salt and pepper. Add the steaks to a resealable plastic bag, and pour the marinade over the steaks. Seal the bag and move the steaks around slightly to ensure the marinade has coated the steaks on all sides. Refrigerate for at least 30 minutes and up to 24 hours.

For the mushrooms. Slide the whole mushrooms onto wood* or metal skewers. Drizzle with olive oil and sprinkle with salt and pepper.

Preheat outdoor gas or charcoal grill. Reduce heat to medium-low, and add the marinated steaks and mushroom skewers. Discard any remaining marinade. Flip the steaks and mushrooms after approximately 6 minutes per side.

Let steaks rest for about 5 minutes before serving.


*When using wooden skewers, soak the skewers in water for about 20 minutes before adding the mushrooms. This will help ensure the skewers don't burn.

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