Ingredients

For the skewers

• 680 g (1½ lb) top sirloin steak, trimmed and cut into 1½-inch cubes
• 300 g (about 10½ oz) medium cremini mushrooms, cleaned
• 1 tablespoon Flour & Herbs Steak Seasoning, divided Shop seasoning →
• 1 tablespoon neutral oil, divided

For the finishing butter

• 30 g (2 tablespoons) unsalted butter
• 1 small garlic clove, finely grated
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon lemon juice

Directions

1. Prepare the skewers and grill. Use metal skewers, or soak wooden skewers in water for at least 30 minutes before using. Preheat the grill to medium-high, about 400°F (200°C), and clean the grates.
2. Season separately. Toss the steak with 2 teaspoons Steak Seasoning and 2 teaspoons oil. In a separate bowl, toss the mushrooms with the remaining teaspoon of seasoning and teaspoon of oil. Thread onto separate skewers, leaving a small gap between pieces.
3. Make the butter. Melt the butter in a small saucepan over low heat. Add the garlic and cook gently for about 1 minute without browning. Remove from the heat and stir in parsley and lemon juice.
4. Grill the skewers. Grill the steak skewers for about 8–12 minutes, turning every few minutes, until a thermometer inserted into the center of the largest pieces reads at least 145°F (63°C). Grill the mushroom skewers for about 10–15 minutes, turning until browned and tender. Remove each type as it becomes ready; thickness and grill heat affect timing.
5. Rest and finish. Rest the steak for 5 minutes before serving. Spoon the warm garlic-parsley butter over the steak and mushrooms. Serve with salad, potatoes, or rice; those sides are not included in the calorie estimate.