Description
Flavor-packed rosemary garlic steak kebabs with tender marinated beef, juicy tomatoes, and perfectly grilled potatoes—an easy and delicious family favorite.
Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt
- Pepper
- 14 ounces sirloin, cut into 1-inch cubes
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Instructions
1. Preheat grill to medium heat and soak wooden skewers in water if using.
2. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season with salt and pepper.
3. Add cubed steak, toss to coat, cover, and refrigerate for at least 20 minutes or up to overnight.
4. In another bowl, combine tomatoes, olive oil, and rosemary. Set aside.
5. Place potatoes in a large pan, cover with water by 1 inch, and bring to a boil. Cook for 8–10 minutes until barely fork-tender, then drain.
6. Assemble skewers by threading potato, steak, and tomato, repeating twice and ending with a potato.
7. Lightly oil the grill and place kebabs over heat.
8. Grill for about 5 minutes per side, or 10 minutes total, until steak is cooked to desired doneness.
Notes
Do not overcook the steak to keep it tender and juicy.
If using wooden skewers, soaking prevents burning on the grill.
You can substitute other vegetables like bell peppers or onions if desired.
Nutrition
- Serving Size: 1 kebab
- Calories: 161