Rosemary Garlic Steak Kebabs
These Rosemary Garlic Steak Kebabs feature juicy sirloin, tender baby potatoes, and sweet grape tomatoes in a rich balsamic marinade. Parboiling the potatoes first ensures everything cooks evenly on the grill.
Equipment
- 6 metal or wooden skewers
- Grill
- Large bowls
- Large pan
Ingredients
Steak Marinade
- ½ 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
- ⅓ cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
Potatoes
- 1 ½ pounds baby potatoes
- 6 metal or wooden skewers
Instructions
Make the Marinades
- Heat the grill to medium, and soak wooden skewers in water while you prep the rest of the ingredients.
- Whisk the balsamic vinegar, honey, whole grain mustard, and minced garlic in a large bowl, then season with salt and pepper.
- Add the sirloin cubes and turn them until all sides are coated, then cover and refrigerate for 20 minutes.
- Combine the grape tomatoes, olive oil, and chopped rosemary in a separate bowl, then set them aside.
Prepare the Steak and Potatoes
- Put the baby potatoes in a large pan, cover them with water by 1 inch, and bring the water to a boil.
- Cook the potatoes for 8 to 10 minutes, then drain them and let them cool slightly.
Assemble the Kebabs
- Thread each skewer in this order: potato, steak, tomato, then repeat that pattern two more times and finish with a potato.
Grill to Perfection
- Lightly oil the grill grates, place the kebabs over the heat, and cook for about 5 minutes per side, or about 10 minutes total.
- Move the kebabs off the heat and let them rest briefly before serving.
Notes
Potato Tip: Do not skip boiling the potatoes first. They should be barely fork-tender to ensure they finish cooking on the grill at the same time as the steak.
Grilling Tip: Leave a small amount of space between ingredients on the skewer. This helps heat circulate for better browning and char instead of steaming.
Oven Method: To cook in the oven, preheat the broiler and place kebabs on a foil-lined sheet about 6 inches from the heat. Broil for 4-6 minutes per side, watching closely.
Storage: Store cooled leftovers in a covered container in the refrigerator and use within 3 to 4 days, in line with USDA leftovers guidance. For best results, remove items from the skewer before reheating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.