Rosemary Garlic Steak Kebabs Recipe
Introduction
These Rosemary Garlic Steak Kebabs are a perfect combination of tender sirloin, juicy grape tomatoes, and flavorful baby potatoes, all enhanced with a tangy balsamic marinade. Ready in just 30 minutes, they’re ideal for a quick weeknight meal or a weekend barbecue with friends.
Ingredients
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 14 ounces sirloin, cut into 1-inch cubes
- 2 cups whole grape tomatoes
- ⅓ cup olive oil
- 2 tablespoons fresh rosemary, stems removed and chopped
- 1 ½ pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- Step 1: Preheat your grill to medium heat. If using wooden skewers, soak them in water to prevent burning while grilling.
- Step 2: In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, minced garlic, salt, and pepper to create the steak marinade.
- Step 3: Add the cubed sirloin to the marinade. Toss to coat evenly, cover the bowl, and refrigerate for at least 20 minutes, or up to overnight for deeper flavor.
- Step 4: In a separate bowl, combine the grape tomatoes with olive oil and chopped rosemary. Set this tomato mixture aside to marinate lightly.
- Step 5: Place the baby potatoes in a large pan and cover them with water by about an inch. Bring to a boil and cook for 8-10 minutes until they are just fork-tender but not fully cooked. Drain and let cool slightly.
- Step 6: Assemble the kebabs by threading one potato onto a skewer, followed by a piece of marinated steak, then a tomato. Repeat this sequence two more times and finish with a potato.
- Step 7: Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for about 5 minutes per side, turning carefully to cook evenly without overcooking the steak.
- Step 8: Remove the kebabs from the grill once cooked to your preferred doneness and let rest briefly before serving.
Tips & Variations
- For a smoky flavor, add a sprinkle of smoked paprika to the steak marinade.
- If you prefer wooden skewers, soak them for at least 30 minutes before grilling to prevent burning.
- Try swapping baby potatoes for small red or fingerling potatoes for added color and texture.
- Marinate the steak overnight for more intense flavor and tenderness.
- Serve with a side of fresh green salad or grilled vegetables to complete the meal.
Storage
Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving to maintain the texture of the steak and vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different cuts of steak for this recipe?
Yes, you can substitute sirloin with other tender cuts like ribeye or strip steak. Just make sure to cut them into uniform cubes for even grilling.
How do I keep the steak tender and juicy?
Marinating the steak for at least 20 minutes, preferably longer, helps tenderize and flavor the meat. Also, avoid overcooking on the grill to maintain juiciness.
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Rosemary Garlic Steak Kebabs Recipe
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
These Rosemary Garlic Steak Kebabs are a perfect blend of tangy balsamic marinade and fresh rosemary, grilled to juicy perfection. Featuring tender sirloin cubes, grape tomatoes, and baby potatoes, these skewers deliver a flavorful and satisfying meal ideal for outdoor grilling and gatherings.
Ingredients
Steak Marinade
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 14 ounces sirloin, cut into 1-inch cubes
Tomato Marinade
- 2 cups whole grape tomatoes
- ⅓ cup olive oil
- 2 tablespoons fresh rosemary, stems removed and chopped
Other
- 1 ½ pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- Preheat Grill and Soak Skewers. Preheat your grill to medium heat. If using wooden skewers, soak them in water to prevent burning during grilling.
- Prepare Steak Marinade. In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season the mixture with salt and pepper according to your taste.
- Marinate the Steak. Add the cubed sirloin steak to the marinade and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to overnight for deeper flavor.
- Prepare Tomato Marinade. In a separate bowl, combine whole grape tomatoes with olive oil and chopped fresh rosemary. Set this mixture aside so the flavors meld.
- Parboil the Potatoes. Place baby potatoes in a large pan and cover them with water by about an inch. Bring to a boil and cook for 8-10 minutes until the potatoes are just barely tender when pierced with a fork. Drain and set aside—potatoes will finish cooking on the grill.
- Assemble the Kebabs. Thread the skewers in the following pattern: start with a potato, followed by a piece of marinated steak, then a grape tomato. Repeat this sequence two more times and finish with a potato on each skewer.
- Grill the Kebabs. Lightly oil the grill grates to prevent sticking. Place assembled kebabs on the grill and cook for about 5 minutes per side, totaling approximately 10 minutes. This ensures the steak cooks without overcooking and the potatoes and tomatoes get nicely charred.
Notes
- Soaking wooden skewers helps prevent them from burning on the grill.
- Marinate steak cubes longer for enhanced flavor; overnight is ideal.
- Parboiling potatoes ensures they cook through on the grill without burning outside.
- Adjust grilling time based on steak thickness and grill heat to avoid overcooking.
- Use metal skewers if preferred, which do not require soaking.
- Serve with a side salad or dipping sauces for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Grilling
- Method: Grilling
- Cuisine: American
Keywords: steak kebabs, grilled steak skewers, rosemary garlic steak, balsamic marinade, grilled potatoes, summer grilling recipes
