2 beef Strip Steaks Boneless, cut 1 inch thick (10 ounces each)
1 pound medium mushrooms
1 medium red onion, cut into wedges
2 tablespoons olive oil
6 lemon wedges
1/4 cup crumbled feta cheese (optional)
3 large cloves garlic, minced
2-1/2 teaspoons lemon pepper
1-1/2 teaspoons dried oregano
Combine Lemon Pepper Rub ingredients. 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.
Press remaining rub onto beef steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
Remove vegetables from skewers; toss with cheese, if desired. Carve steaks into slices. Season beef and vegetables with salt, as desired.
Nutrition information per serving: 304 calories; 14 g fat (4 g saturated fat; 8 g monounsaturated fat); 86 mg cholesterol; 273 mg sodium; 9 g carbohydrate; 1.4 g fiber; 35 g protein; 17.9 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 2.7 mg iron; 66.0 mcg selenium; 7.1 mg zinc; 146.7 mg choline.