Rosemary Garlic Steak Kebabs (Print Version)
# Ingredients:
→ Steak Marinade
01 -
½ cup balsamic vinegar
02 -
2 tablespoons honey
03 -
1 tablespoon whole grain mustard
04 -
3 cloves garlic, minced
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
400g sirloin steak, cut into 2.5 cm cubes
→ Tomato Marinade
08 -
2 cups whole grape tomatoes
09 -
⅓ cup olive oil
10 -
2 tablespoons fresh rosemary, stems removed and chopped
→ Potatoes
11 -
700g baby potatoes
12 -
6 metal or wooden skewers
# Instructions:
01 -
Preheat grill to medium heat. If using wooden skewers, place them in water to soak.
02 -
In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season to taste with salt and pepper. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or up to overnight) to allow flavors to develop.
03 -
In a separate bowl, combine grape tomatoes, olive oil, and chopped rosemary. Set aside.
04 -
Place baby potatoes in a large pan and add enough water to cover by 2.5 cm. Bring to a boil and cook until barely fork-tender, approximately 8-10 minutes. They will finish cooking on the grill, so avoid overcooking. Drain and set aside.
05 -
Thread ingredients onto skewers in this order: potato, steak, tomato. Repeat the pattern twice more and finish with a potato.
06 -
Lightly oil the grill grates. Place kebabs over medium heat and grill for approximately 5 minutes per side, 10 minutes total. Be careful not to overcook the steak.
# Notes:
01 -
For best results, allow the steak to come to room temperature for 15 minutes before grilling.