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Grecian Beef Top Loin Steaks & Mushroom Kabobs

2 (about 1 1/4 pounds) boneless beef top loin steaks, cut 1-inch thick
1 pound medium mushrooms
1 medium red onion, cut into 1-inch pieces
2 tablespoons olive oil
6 lemon wedges
1/4 cup crumbled feta cheese (optional)

Lemon Pepper Rub:
3 large cloves garlic, minced
2 1/2 teaspoons lemon pepper
1 1/2 teaspoons dried oregano

1. Combine rub ingredients.
2. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.
3. Press remaining rub onto beef steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
4. Remove vegetables from skewers; toss with cheese. Carve steaks. Season beef and vegetables with salt.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.