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TODAY

updated 12:14 a.m. ET May 28, 2007

Fire up the grill and get ready to learn how to make the perfect steak! Michael Lomonaco, chef and partner of Porterhouse New York, shares his delicious cookout recipes that are sure to make this holiday memorable.

Steak & Mushroom Kebabs with Wasabi Ginger Dressing

Michael Lomonaco

Yield 8 skewers, 4-8 portions

INGREDIENTS

• 3 pounds sirloin steak cut into 2 inch cubes

• 1/4 cup dry sherry

• 1/2 cup soy sauce

• 2 tablespoons toasted sesame oil

• 3 tablespoons rice wine vinegar

• 1/2 teaspoon wasabi paste

• 3 tablespoons peeled and finely chopped fresh ginger

• 24 large shiitake mushrooms, stems removed

• 2 large red peppers, seeded and cut into 1 inch squares

• 8 large metal skewers

• Salt and pepper

Recipe continues below ↓

DIRECTIONS

1. Combine the sherry, soy, sesame oil, rice vinegar, wasabi paste and ginger in a bowl. Reserve 1\3 of the marinade for basting during cooking later. Add the sirloin cubes to the 2\3 remaining marinade and allow to marinate for 1-2 hours, refrigerated.

2. Drain the beef of excess marinade. Thread the sirloin cubes unto the skewers, alternating with a mushroom and a red pepper square, 2-3 pieces of beef, mushrooms, pepper per skewer.

3. Pre-heat an outdoor grill to medium heat by building a charcoal fire to one side or setting the gas burners to medium, pre-heating for 15-20 minutes.

4. Season the kebabs with salt and pepper. Place the kebabs on the hot grill, be aware of flame ups do to the dripping marinade. Carefully baste the kebabs with the reserved marinade.

5. Cook for 2-3 minutes per side, turning until all 4 sides of the beef cubes are thoroughly cooked.

6. Remove and serve.