Grilled Veggie And Steak Appetizer - cooking recipe

Ingredients

6 ounces baby portabella mushrooms, fresh
1/2 lb boneless beef top sirloin steak, trimmed of fat and cut into 3/4 inch cubes (about 3/4 inch thick)
1 cup white pearl onion (from frozen, but thawed)
1/2 cup balsamic vinaigrette
1/2 cup cherry tomatoes, halved
2 tablespoons balsamic vinaigrette
2 tablespoons fresh parsley, chopped

Preparation

Heat gas or charcoal grill.
In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat.
Let stand 10 minutes; drain.
Place mixture in grill basket (or grill wok).
Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness.
Stir in tomatoes.
Spoon beef mixture into serving dish.
Stir in remaining 2 tablespoons vinaigrette.
Serve with toothpicks.