Juicy Balsamic Marinated Steak Kebabs with Rosemary Tomatoes (Print version)
Tender balsamic steak kebabs grilled with rosemary tomatoes and baby potatoes for a smoky, juicy dinner on skewers.
# Ingredients:
For the steak marinade
01 -
1/2 cup (120 ml) balsamic vinegar
02 -
2 tablespoons honey
03 -
1 tablespoon whole grain mustard
04 -
3 cloves garlic, minced
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
1 lb (450 g) sirloin steak, cut into 1-inch cubes
For the rosemary tomatoes
08 -
2 cups (300 g) grape tomatoes
09 -
2 tablespoons olive oil
10 -
2 tablespoons chopped fresh rosemary
For the skewers
11 -
1 1/2 lb (680 g) baby potatoes
12 -
1 tablespoon olive oil, for grill grates
13 -
6 metal skewers or soaked wooden skewers
# Instructions:
01 -
Whisk the balsamic vinegar, honey, whole grain mustard, garlic, salt, and pepper in a large bowl until combined.
02 -
Add the sirloin cubes and toss until coated. Cover and refrigerate for at least 20 minutes, or up to 8 hours for deeper flavor.
03 -
In a separate bowl, toss the grape tomatoes with olive oil and chopped rosemary. Let them sit at room temperature while you cook the potatoes.
04 -
Place the baby potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook for 8-10 minutes, until barely fork-tender. Drain and cool slightly.
05 -
Thread each skewer with potato, steak, and tomato, repeating the pattern and leaving a small space between pieces. Do not pack the skewers tightly.
06 -
Heat a grill to medium and oil the grates. Grill the kebabs for about 5 minutes per side, turning once, until the steak is browned and cooked to your preferred doneness.
07 -
Transfer the kebabs to a platter and rest for 5 minutes before serving. Spoon any juices from the platter over the top.
# Good to know:
01 -
Wooden skewers should soak in water for at least 30 minutes before grilling.
02 -
For oven cooking, roast assembled skewers at 425°F for 12-15 minutes, turning once.
03 -
Nutrition is an estimate per serving.