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If you’re craving a dish that bursts with bold flavors and fresh aromas, you absolutely must try this Rosemary Garlic Steak Kebabs Recipe. Tender sirloin steak pieces marry beautifully with the rustic earthiness of fresh rosemary and the zesty kick of garlic, all kissed by a tangy balsamic-honey marinade. Paired with juicy grape tomatoes and perfectly tender baby potatoes, these kebabs are an all-in-one flavor adventure that will have everyone asking for seconds at your next cookout or family dinner.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can come together to create such a delicious and vibrant dish. Each component plays a crucial role, from adding depth of flavor to delivering exciting textures and lovely pops of color on the skewers.
- ½ cup balsamic vinegar: Brings a tangy sweetness that tenderizes and flavors the steak.
- 2 tablespoons honey: Adds a subtle, natural sweetness to balance the acidity.
- 1 tablespoon whole grain mustard: Gives a sharp, slightly spicy edge and texture.
- 3 cloves garlic, minced: Infuses the marinade with fragrant pungency.
- Salt: Enhances all the other flavors and seasons the steak perfectly.
- Pepper: Adds a mild heat and earthiness.
- 14 ounces sirloin, cut into 1-inch cubes: The star protein that stays juicy and tender when grilled.
- 2 cups whole grape tomatoes: Provide vibrant color and a juicy burst of freshness.
- â…“ cup olive oil: Coats the tomatoes and rosemary for silky texture and richness.
- 2 tablespoons fresh rosemary (stems removed), chopped: Contributes a piney, savory aroma that elevates the kebabs.
- 1 ½ pounds baby potatoes: Boiled to tender perfection, giving a comforting starch element.
- 6 metal or wooden skewers: Hold all these delicious ingredients together for easy grilling and serving.
How to Make Rosemary Garlic Steak Kebabs Recipe
Step 1: Preheat Grill and Soak Skewers
Begin by preheating your grill to medium heat to ensure it’s hot enough to sear the steak and vegetables perfectly. If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t catch fire or burn while grilling. This simple prep step makes all the difference in keeping your kebabs intact.
Step 2: Prepare the Steak Marinade
In a bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season the mixture generously with salt and pepper to bring out all the flavors. Add the sirloin cubes, making sure each piece is fully coated with the marinade, then pop the bowl in the refrigerator for at least 20 minutes. This marinade not only builds layers of flavor but also helps keep the steak tender during grilling.
Step 3: Marinate the Tomatoes
While the steak marinates, combine your grape tomatoes with olive oil and fresh rosemary in another bowl. Toss gently to make sure the tomatoes are evenly coated, adding a glossy sheen and infusing them with herbal fragrance. This step is crucial as it lets the tomatoes soften slightly while grilling and soak up that lovely rosemary flavor.
Step 4: Cook the Baby Potatoes
Place the baby potatoes in boiling water and cook them until they are just fork-tender, typically around 8 to 10 minutes. Be careful not to overcook since they will go back on the grill to finish cooking alongside the steak and tomatoes. Once done, drain and set them aside to cool slightly before assembling your kebabs.
Step 5: Assemble and Grill the Kebabs
Now comes the fun part—thread the skewers with the ingredients in a pleasing pattern: start with a potato, then steak, then a grape tomato, repeating until the skewer is full. This alternating sequence ensures that every bite has a delicious medley of flavors and textures. Place the kebabs on the preheated grill and cook for about 5 minutes on each side, giving the steak a nice sear while warming the potatoes and bursting the tomatoes ever so slightly.
How to Serve Rosemary Garlic Steak Kebabs Recipe
Garnishes
Once grilled to perfection, these kebabs shine with a simple garnish of fresh rosemary sprigs or a sprinkle of chopped parsley for a pop of vibrant green. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can also amplify the flavor and add a beautiful finishing touch.
Side Dishes
These kebabs pair wonderfully with light, summery sides like a crisp garden salad or a refreshing cucumber and feta salad. For a heartier meal, serve alongside fluffy couscous, grilled corn on the cob, or even some soft warm pita bread to scoop up delicious drippings.
Creative Ways to Present
For a visually stunning presentation, arrange the kebabs on a rustic wooden board with small bowls of dipping sauces like tzatziki, chimichurri, or a creamy garlic aioli. Layering some grilled lemon wedges on the side invites guests to add a zesty sparkle to their bites. You can also slide off the ingredients into colorful serving bowls, letting everyone build their own plates.
Make Ahead and Storage
Storing Leftovers
If you have any kebabs left after your feast, store them in an airtight container in the refrigerator for up to 3 days. Keeping them chilled helps maintain flavor and texture while preventing any spoilage.
Freezing
You can freeze the steak cubes separately before marinating and cooking for up to 3 months. Once cooked, it’s best to enjoy the kebabs fresh, as freezing the assembled and grilled skewers can affect their texture negatively.
Reheating
To reheat, gently warm the kebabs in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, a quick turn on the stovetop grill pan or a brief stint under the broiler will refresh their smoky aroma without overcooking.
FAQs
Can I use a different cut of steak for this Rosemary Garlic Steak Kebabs Recipe?
Absolutely! While sirloin is tender and flavorful, cuts like ribeye or flank steak also work great. Just be mindful of cooking times since thicker or leaner cuts may require adjustments to achieve the perfect doneness.
Do I have to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water prevents them from burning or catching fire on the grill, allowing you to safely cook and handle your kebabs without worry.
Can I prepare the marinade ahead of time?
Definitely! The balsamic-honey-garlic marinade for the steak can be made a day in advance to deepen the flavors. Just keep it refrigerated until you’re ready to use it.
Is it necessary to boil the baby potatoes before grilling?
Boiling the baby potatoes first ensures they become tender quicker on the grill, making sure they’re cooked through without burning the steak or tomatoes during grilling.
How do I know when the steak cubes are perfectly cooked on the kebabs?
Look for a nice browned crust on the outside while keeping the inside juicy. Usually, grilling for 5 minutes per side at medium heat achieves medium-rare to medium. Adjust time to your preferred doneness.
Final Thoughts
There’s something truly special about the combination of rosemary, garlic, and perfectly grilled steak, all threaded alongside sweet tomatoes and tender potatoes. This Rosemary Garlic Steak Kebabs Recipe is a surefire way to bring friends and family together around the grill, enjoying flavors that feel both rustic and refined. Give it a try, and I promise it will quickly become one of your most beloved go-to dishes for easy, memorable meals.
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Rosemary Garlic Steak Kebabs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Rosemary Garlic Steak Kebabs feature tender sirloin marinated in a flavorful balsamic garlic mixture, paired with juicy grape tomatoes and baby potatoes. Grilled to perfection, these skewers are perfect for a quick, satisfying meal with a fresh herb twist.
Ingredients
Steak Marinade
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 14 ounces sirloin, cut into 1-inch cubes
Vegetables & Marinade
- 2 cups whole grape tomatoes
- â…“ cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
- 1 ½ pounds baby potatoes
Other
- 6 metal or wooden skewers
Instructions
- Preheat grill and soak skewers: Preheat your grill to medium heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
- Prepare steak marinade: In a bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper to taste. Add the cubed sirloin to the marinade, ensuring all pieces are well coated. Refrigerate for at least 20 minutes to let the flavors infuse.
- Prepare tomato marinade: In a separate bowl, combine the whole grape tomatoes with olive oil and chopped fresh rosemary. Toss gently to coat the tomatoes evenly.
- Cook baby potatoes: Boil the baby potatoes in salted water until just barely fork-tender, approximately 8 to 10 minutes. Drain the potatoes and set aside to cool slightly.
- Assemble the kebabs: Thread the soaked skewers alternately with baby potatoes, marinated steak cubes, and marinated grape tomatoes, arranging them evenly on each skewer.
- Grill the kebabs: Place the assembled skewers on the preheated grill. Cook for about 5 minutes on each side, turning carefully to ensure even cooking and a nice char on all sides. The steak should reach your desired doneness.
Notes
- Soaking wooden skewers in water helps prevent them from burning on the grill.
- Marinating the steak for longer than 20 minutes (up to 2 hours) will deepen the flavor even further.
- If you prefer, metal skewers can be used and do not require soaking.
- Make sure the baby potatoes are firm but fork-tender before assembling to avoid undercooked potatoes on the grill.
- This recipe pairs well with a fresh green salad or grilled vegetables.
