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 -
Pepper, to taste
07 -
14 ounces sirloin, cut into 1-inch cubes
→ Tomato Marinade
08 -
2 cups whole grape tomatoes
09 -
⅓ cup olive oil
10 -
2 tablespoons fresh rosemary, chopped (stems removed)
→ Potatoes
11 -
1 ½ pounds 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, mustard, and garlic. Season with salt and pepper to taste.
03 -
Add the cubed steak to the marinade and toss to coat. Cover and refrigerate for 20 minutes, or up to overnight.
04 -
In another bowl, combine whole grape tomatoes, olive oil, and rosemary. Set aside.
05 -
Place baby potatoes in a large pan and cover with water, ensuring water level is 1 inch above the potatoes. Bring to a boil and cook until barely fork-tender, about 8-10 minutes. Drain and set aside.
06 -
Thread ingredients onto a skewer, starting with a potato, followed by a piece of steak, then a tomato. Repeat twice more and finish with a potato.
07 -
Lightly oil the grill grates and place kebabs over medium heat. Grill for approximately 5 minutes per side, about 10 minutes total, ensuring not to overcook the steak.
# Notes:
01 -
Soak wooden skewers to prevent burning during grilling.
02 -
Ensure potatoes are only parboiled to preserve their texture during grilling.