Description

Craving a flavorful, grill-kissed meal that’s perfect for summer barbecues or a hearty dinner? What if you could whip up Rosemary Garlic Steak Kebabs in under an hour, combining tender marinated sirloin, juicy grape tomatoes, and fork-tender baby potatoes? This vibrant recipe features a tangy balsamic steak marinade and a rosemary-infused tomato marinade, threaded onto skewers for a fun, easy-to-serve dish. Ideal for outdoor gatherings, family meals, or meal prep, this beginner-to-intermediate recipe delivers bold flavors with straightforward steps.

Ingredients

For the Steak Marinade

Balsamic Vinegar (½ cup): Adds tangy depth and tenderizes the steak.
Honey (2 tbsp): Balances acidity with subtle sweetness.
Whole Grain Mustard (1 tbsp): Provides a zesty, textured kick.
Garlic (3 cloves, minced): Infuses bold, savory aroma.
Salt (to taste): Enhances flavors and seasons the steak.
Pepper (to taste): Adds a mild, spicy bite.
Sirloin (14 oz, cut into 1-inch cubes): Lean, flavorful cut that grills well.

For the Tomato Marinade

Whole Grape Tomatoes (2 cups): Juicy, sweet bursts of flavor.
Olive Oil (⅓ cup): Coats tomatoes and aids grilling.
Fresh Rosemary (2 tbsp, chopped, stems removed): Adds earthy, aromatic notes.

For the Potatoes

Baby Potatoes (1½ lb): Creamy, tender base that complements the steak and tomatoes.
Metal or Wooden Skewers (6): Used to thread ingredients for grilling.

Substitutions and Variations

Sirloin: Swap with ribeye, flank steak, or chicken breast; use tofu or portobello mushrooms for vegetarian/vegan.
Balsamic Vinegar: Replace with red wine vinegar or apple cider vinegar (slightly less sweet).
Honey: Use maple syrup, agave, or brown sugar; omit for less sweetness.
Whole Grain Mustard: Substitute with Dijon mustard or yellow mustard for smoother texture.
Garlic: Use 1 tsp garlic powder or 2 tbsp minced shallots for a milder flavor.
Grape Tomatoes: Swap with cherry tomatoes, diced zucchini, or bell peppers.
Olive Oil: Replace with avocado oil or grapeseed oil for high-heat grilling.
Rosemary: Use fresh thyme, oregano, or 1 tsp dried rosemary.
Baby Potatoes: Substitute with fingerling potatoes, sweet potatoes, or cauliflower florets.
Vegetarian/Vegan: Use tofu, tempeh, or mushrooms instead of steak; ensure honey is vegan (or use agave).
Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free certified.

Optional Additions

Vegetables: Add 1 cup sliced red onion, mushrooms, or bell peppers to the skewers.
Garnishes: Sprinkle with chopped parsley, grated Parmesan, or a drizzle of balsamic glaze.
Spices: Mix ½ tsp smoked paprika or cumin into the steak marinade for extra depth.

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Instructions

Prepare the Grill and Skewers:
- Preheat the grill to medium heat (about 350–400°F/175–200°C).
- If using wooden skewers, soak 6 skewers in water for at least 20 minutes to prevent burning.
- Tip: Clean and oil grill grates to prevent sticking; metal skewers are reusable and don’t require soaking.
Marinate the Steak:
- In a large bowl, whisk together ½ cup balsamic vinegar, 2 tbsp honey, 1 tbsp whole grain mustard, and 3 cloves minced garlic.
- Season with salt and pepper to taste (about ½ tsp each).
- Add 14 oz sirloin (cut into 1-inch cubes) and toss to coat evenly.
- Cover and refrigerate for 20 minutes (or up to overnight for deeper flavor).
- Tip: Don’t over-marinate beyond 24 hours, as vinegar can break down the meat too much; stir halfway to ensure even coating.
Marinate the Tomatoes:
- In a separate bowl, combine 2 cups whole grape tomatoes, ⅓ cup olive oil, and 2 tbsp chopped fresh rosemary.
- Toss gently to coat and set aside at room temperature.
- Tip: Use a bowl large enough to toss without crushing tomatoes; pierce slightly with a fork if you want more marinade absorption.
Cook the Potatoes:
- Place 1½ lb baby potatoes in a large pan and cover with water by 1 inch.
- Bring to a boil over high heat, then reduce to a simmer and cook until barely fork-tender, about 8–10 minutes (potatoes will finish cooking on the grill).
- Drain and set aside to cool slightly.
- Tip: Test with a fork at 8 minutes; avoid overcooking to prevent mushy potatoes on the grill.
Assemble the Kebabs:
- Thread the marinated steak cubes, grape tomatoes, and parboiled potatoes onto 6 skewers, alternating ingredients evenly (about 3–4 pieces of each per skewer).
- Discard steak marinade; reserve tomato marinade for basting if desired.
- Tip: Thread tightly but not overcrowded to ensure even grilling; leave 1 inch free at each skewer end for handling.
Grill the Kebabs:
- Place the skewers on the preheated grill and cook, turning every 3–4 minutes, until the steak reaches desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium), about 10–12 minutes total.
- Brush with reserved tomato marinade during the last 2 minutes for extra flavor, if desired.
- Tip: Use tongs to turn skewers; check steak temperature with a meat thermometer for accuracy.
Serve:
- Remove kebabs from the grill and let rest for 3–5 minutes to redistribute juices.
- Serve hot, directly on skewers or slid off onto plates, with extra rosemary or balsamic glaze as garnish if desired.
- Pair with a green salad, grilled corn, or crusty bread for a complete meal.
- Tip: Serve immediately for the best flavor; slide ingredients off skewers for easier eating if preferred