1 lb. (16 oz.) baby portabella mushrooms
1 lb. beef sirloin steak or sirloin tips (3/4 inch thick)
2 cups pearl onions, peeled (frozen, thawed or fresh)
1/4 cup balsamic vinegar
1/2 cup olive oil
3 cloves garlic, pressed or finely minced
1/2 tsp. Italian seasoning
1 cup cherry tomatoes

Heat grill (about 350°F).

Cut meat into cubes and remove/discard fat.

In a non-metallic bowl, combine all ingredients (except tomatoes) and allow to stand at room temperature for 30 minutes. Drain marinade into a saucepan.

Brush grilling basket with oil. Transfer drained ingredients to basket and shake and stir over high heat, adding tomatoes last. Grill until beef is tender and cooked through.

While beef is grilling, bring reserved marinade to a boil in saucepan and boil for 15 minutes to make sauce.

Serve grilled beef and vegetables. Top with a spoon of the sauce, if desired.

4 Servings.