Every few months, our grocery will have a big Meat Madness sale, and you’ll see people wrangling two carts piled high with whole chickens and steaks and pork tenderloins.

Once I saw a guy pushing a cart loaded with tailgating meats (i.e. brats, drumsticks, wings), and his little boy was toddling behind him, pushing a kiddie cart full of beer.

They’re probably burping the ABCs together right now.

Anyway, last time I went to the grocery, I didn’t realize it was Meat Madness Week, so the case was empty except for a few odds and ends. And then I struck carnivore gold: a 16-ounce rib-eye someone had stashed among the pork chops.

There was only one, so I decided to stretch it like a rubber band by cubing it and making some Rib-Eye, New Potato and Portobello Kebabs.

The recipe makes four skewers, with about 3 1/2 ounces of steak per skewer. That might seem a little chintzy, but since the rib-eye and mushroom pieces are marinated together, the recipe makes the most of the mushroom’s “meatiness.” Plus, the grilled new potatoes are crunchy and starchy and nicely filling.

Of course, you also could eat two kebabs. And then burp the ABCs!

Rib-Eye, New Potato and Portobello Kebabs with Rosemary

Adapted from Emeril Lagasse’s “Emeril at the Grill”

4 servings

• 4 new potatoes, such as Red Bliss (about 3 ounces each)
• 1 large portobello mushroom cap (about 4 ounces)
• One 14- to 16-ounce rib-eye steak
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced garlic
• Four 12-inch bamboo skewers, soaked in warm water for at least 30 minutes

1. Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
2. Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
3. Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
4. Heat a grill to medium-high, and lightly oil the grate.
5. Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
6. Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.

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