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This rosemary garlic steak kebab recipe transforms simple ingredients into a show-stopping meal that's become my summer grilling staple. The combination of balsamic-marinated steak, rosemary-infused tomatoes, and tender baby potatoes creates kebabs that are both elegant and satisfying without requiring fancy techniques.
I first made these kebabs for a backyard gathering when I wasn't sure what to serve a mix of meat lovers and vegetable enthusiasts. The combination was such a hit that it's now requested at every summer family reunion, with cousins fighting over the last skewer.
Ingredients
- Sirloin steak cubes: 1-inch pieces selected for their tenderness and ideal fat content for kebabs
- Balsamic vinegar: Creates a rich caramelized exterior and tenderizes the meat
- Honey: Balances the acidity and helps create beautiful caramelization on the grill
- Whole grain mustard: Adds texture and a gentle heat that complements the steak
- Fresh rosemary: Essential for the signature aroma and flavor profile
- Baby potatoes: Their small size cooks evenly and they hold their shape on the skewer
- Grape tomatoes: Burst with sweetness when grilled and absorb the rosemary marinade
- Olive oil: Helps transfer the rosemary flavor to the tomatoes and prevents sticking
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic in a large bowl until thoroughly combined. Season with salt and pepper generously. The marinade should taste slightly stronger than you think necessary as some flavor will be lost during grilling.
- Marinate the Steak:
- Add the cubed sirloin to the marinade and toss until each piece is completely coated. Cover and refrigerate for at least 20 minutes, though overnight marination will intensify the flavor significantly. The acid in the balsamic will begin tenderizing the meat immediately.
- Prepare the Tomatoes:
- Combine whole grape tomatoes with olive oil and freshly chopped rosemary in a separate bowl. Gently toss to ensure each tomato is coated with the aromatic oil. The oil acts as a barrier that prevents the tomatoes from splitting too quickly on the grill.
- Parcook the Potatoes:
- Place baby potatoes in a large pot and cover with cold water by about an inch. Bring to a boil and cook for 8-10 minutes until they're just barely fork-tender. They should offer slight resistance when pierced. Drain thoroughly and allow to steam dry for a moment.
- Assemble the Kebabs:
- Thread the components onto skewers in a potato-steak-tomato pattern, repeating twice more and finishing with a potato. The potatoes at the ends act as buffers that prevent other ingredients from sliding off during grilling.
- Grill to Perfection:
- Place kebabs on a preheated, lightly oiled grill at medium heat. Cook for approximately 5 minutes per side, totaling 10 minutes. For medium-rare steak, the internal temperature should reach 135°F. Resist the urge to constantly flip the kebabs to achieve proper grill marks.
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The rosemary is truly the star ingredient in this recipe. I grow it in my garden specifically for these kebabs after discovering how much better fresh rosemary performs compared to dried. One summer evening, my daughter who normally picks around vegetables on her plate ate every tomato on her skewer and asked for more the next day.
Temperature Guide for Perfect Steak
Achieving the right doneness for your steak kebabs makes all the difference. For medium-rare, aim for an internal temperature of 135°F. The steak will continue cooking slightly after removal from the grill, reaching about 140°F during rest. Medium doneness requires 145°F on the grill, while medium-well should hit 150°F. Remember that smaller steak cubes cook faster than larger steaks, so keep a close eye on them to prevent overcooking.
Make-Ahead Instructions
These kebabs are perfect for meal prep or entertaining. You can marinate the steak overnight for deeper flavor development. The tomato marinade can be prepared up to 12 hours ahead and stored separately in the refrigerator. Parcook potatoes up to a day ahead and store them in an airtight container. Assemble the kebabs just before grilling for best results, or assemble up to 4 hours ahead and keep refrigerated until ready to grill.
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Vegetarian and Other Variations
This kebab concept works beautifully with substitutions. For vegetarian guests, replace the steak with large cubes of halloumi cheese or extra-firm tofu marinated in the same balsamic mixture. Both hold up well to grilling and absorb flavors nicely. You can also swap sirloin for chicken thighs, pork tenderloin, or even lamb chunks. The rosemary complements all these proteins wonderfully. For vegetable variations, consider adding bell peppers, zucchini chunks, or mushrooms to the skewers.
Frequently Asked Questions
- → How long should I marinate the steak?
Marinate the steak for at least 20 minutes, but for best results, let it sit overnight to fully absorb the flavors.
- → Can I use different cuts of beef?
Yes, while sirloin is recommended for its tenderness, other cuts like ribeye or tenderloin can also work well.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before using them to prevent burning on the grill.
- → What can I serve with steak kebabs?
Pair your kebabs with a fresh green salad, rice, or a creamy dipping sauce like garlic aioli for a complete meal.
- → How do I ensure the potatoes are properly cooked?
Parboil the potatoes until fork-tender before grilling. This ensures they cook thoroughly when skewered and grilled.