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1
Place the potatoes in a small, 1-quart saucepan and cover with water, by 1-inch.
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2
Set over high heat and bring to a boil.
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3
Cook the potatoes at a boil for 10 minutes, or until barely fork-tender.
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4
Remove from the water and allow to cool before cutting in half.
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5
Set the potatoes aside until ready to use.
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6
Remove the stem and the gills from the portobello with a sharp knife and cut into 8 wedges.
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7
Place the wedges in a medium bowl.
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8
Cut the steak into 8 even pieces, about 1 3/4 to 2 ounces each, and season with 1/2 teaspoon of the sea salt and the black pepper.
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9
Place in the bowl with the mushrooms.
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10
Add the vegetable oil, balsamic vinegar, rosemary and garlic to the bowl and stir to coat the mushrooms and steak well.
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11
Wrap with plastic wrap and place in the refrigerator to marinate for up to 2 hours.
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12
Remove from the refrigerator and skewer a potato on the rosemary branch, followed by a piece of steak, a mushroom wedge, followed by another piece of potato, steak and mushroom.
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13
Continue in the same manner with the remaining skewers and potatoes, pieces of steak, and mushroom pieces.
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14
Reserve any marinade remaining in the bowl for basting the skewers as they cook.
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15
Heat a grill to medium-high and lightly oil the grill grates.
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16
Grill the kebabs, basting with the remaining marinade as they cook, for about 3 minutes.
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17
Turn and cook for another 3 minutes, basting, before turning over to cook on the first side again.
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18
Continue to cook on the first side for another 2 to 3 minutes before turning over and cooking a final 2 to 3 minutes.
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19
Season the kebabs with the remaining teaspoon of salt and serve over bed of rice noodles.
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20
Toss rice noodles with all ingredients.
