Some foods make great partners in the grill quadrille - meat and mushrooms, for example.

Here, in Skewered Steak and Mushrooms with Asian Flavors, thin-sliced flank steak gets together with fresh mushrooms, snow peas and sweet red pepper.Assembled kebab-style, brushed with a garlic-scented, ketchup-soy glaze and sprinkled with sesame seeds, the ingredients assume an appetizing Asian flavor.

These kebabs are budget-friendly. Fresh white mushrooms are reasonably priced all year round, the steak is sliced thinly and a little goes a long way.

Preparation and cooking time should be about 20 minutes.

SKEWERED STEAK AND MUSHROOMS WITH ASIAN

FLAVORS

1 pound medium-size fresh white mushrooms

1 pound flank steak

1/2 cup ketchup

2 tablespoons light soy sauce

2 teaspoons sesame oil, optional

2 garlic cloves, minced

1 cup halved snow peas (about 18)

1 cup sweet red and/or yellow pepper cut in squares

1/4 cup sesame seeds

Preheat outdoor grill or broiler.

Trim mushrooms; set aside.

Chill steak in freezer for 20 minutes; cut into thin diagonal slices across the grain.

In a small bowl mix ketchup, soy sauce, sesame oil and garlic; set aside.

Thread steak on individual skewers (if using bamboo skewers, soak in water for 15 minutes before using), weaving around mushroom caps, snow peas and sweet peppers; brush all sides with ketchup mixture and sprinkle with sesame seeds.

Place kebabs on a rack. Grill or broil until cooked and browned, turning occasionally, about 5 to 8 minutes. Serve on bed of rice, if desired.

Makes 4 servings.

- Nutrition facts per serving: 375 cals., 37 g pro., 16 g fat, 20 g carbo., 75 mg chol., 715 mg sodium.

- Recipe from the Mushroom Council.