Rosemary Garlic Steak Kebabs (Print-Friendly Version)
Juicy steak, rosemary, garlic, tomatoes, and potatoes come together on skewers for a crowd-pleasing dish.
# Ingredients:
→ Steak Marinade
01 -
120 millilitres balsamic vinegar
02 -
30 millilitres honey
03 -
15 millilitres whole grain mustard
04 -
3 cloves garlic, minced
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
400 grams sirloin steak, cut into 2.5 cm cubes
→ Tomato Marinade
08 -
300 grams whole grape tomatoes
09 -
80 millilitres olive oil
10 -
2 tablespoons fresh rosemary, chopped (stems removed)
→ Potatoes
11 -
680 grams baby potatoes
12 -
6 metal or wooden skewers
# Steps:
01 -
Preheat the grill to medium heat. If using wooden skewers, submerge them in water to soak.
02 -
In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper. Add the cubed steak and toss to evenly coat. Cover and refrigerate for at least 20 minutes or up to overnight.
03 -
In a separate bowl, combine grape tomatoes, olive oil, and chopped rosemary. Stir gently and set aside to marinate while preparing other ingredients.
04 -
Place baby potatoes in a large pan and cover with water by 2.5 centimetres. Bring to a boil and cook until barely fork-tender, about 8 to 10 minutes. Drain well and set aside.
05 -
Thread a potato onto each skewer, followed by a steak cube and a tomato. Repeat this sequence two more times, ending with a potato on each skewer.
06 -
Lightly oil the grill grates. Arrange kebabs over direct heat and grill for approximately 5 minutes per side, or 10 minutes in total, turning once halfway through. Remove when steak is just cooked through and vegetables are lightly charred.
# Notes & Tips:
01 -
Do not overcook the steak; remove the kebabs once the meat is just cooked through for the juiciest results.