Description
These Rosemary Garlic Steak Kebabs are a delicious and savory dish perfect for grilling season. Marinated in a flavorful blend of balsamic vinegar, honey, garlic, and rosemary, these kebabs are a crowd-pleaser. Paired with grape tomatoes and baby potatoes, they make for a complete and satisfying meal hot off the grill.
Ingredients
Units
Scale
Steak Marinade:
- 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
Tomato Marinade:
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
Potatoes:
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- Preheat grill and soak skewers: Preheat grill to medium heat. If using wooden skewers, soak them in water.
- Steak Marinade: Whisk together balsamic vinegar, honey, mustard, and garlic. Season with salt and pepper. Add cubed steak, coat well, and refrigerate for at least 20 minutes.
- Tomato Marinade: Combine tomatoes, olive oil, and rosemary in a bowl.
- Potatoes: Boil baby potatoes until barely fork-tender, about 8-10 minutes. Drain and set aside.
- Assembly: Thread skewers with potatoes, steak, and tomatoes. Grill for 5 minutes on each side.
Nutrition
- Serving Size: 1 kebab
- Calories: 240
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
