Description
These Rosemary Garlic Steak Kebabs feature tender sirloin cubes marinated in a flavorful balsamic honey garlic mixture, paired with juicy grape tomatoes and perfectly boiled baby potatoes. Grilled to perfection with fresh rosemary, this dish is a delicious and easy-to-make meal ideal for outdoor grilling or a summer dinner.
Ingredients
Scale
Steak and Marinade
- 14 ounces sirloin, cut into 1-inch cubes
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- Salt and pepper to taste
Vegetables and Garnish
- 2 cups whole grape tomatoes
- 1 ½ pounds baby potatoes
- â…“ cup olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions
- Preheat Grill: Preheat your grill to medium heat to ensure it is ready for cooking the kebabs evenly and thoroughly.
- Marinate Steak: Whisk together balsamic vinegar, honey, minced garlic, salt, and pepper in a mixing bowl. Add the cubed sirloin, coating each piece well with the marinade. Cover and refrigerate for at least 20 minutes to develop flavor.
- Prepare Tomatoes: In a separate bowl, combine the whole grape tomatoes with olive oil and chopped fresh rosemary. Gently mix to coat the tomatoes evenly without bruising them.
- Cook Potatoes: Boil the baby potatoes in salted water until fork-tender, approximately 8 to 10 minutes. Drain and let them cool slightly for ease of handling.
- Assemble Skewers: Thread the kebabs by alternating pieces of potato, steak cubes, and grape tomatoes onto skewers. Repeat this pattern until all ingredients are used up.
- Grill Kebabs: Place the assembled skewers on the preheated grill and cook for about 10 minutes, turning occasionally to ensure even cooking and perfect grill marks.
Notes
- You can soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
- Be careful not to overcook the steak to keep it tender and juicy.
- Feel free to substitute baby potatoes with fingerling potatoes for a different texture.
- Make sure to turn the skewers regularly on the grill for even cooking.
- The marinade can be prepared a day ahead for deeper flavor infusion.
