If you’re looking to elevate your grilling game with something that feels both fancy and incredibly satisfying, the Rosemary Garlic Steak Kebabs Recipe is a must-try. These kebabs combine juicy sirloin steak with fragrant rosemary, sweet garlic, and vibrant grape tomatoes, all married perfectly by a tangy balsamic marinade. The addition of tender baby potatoes makes each bite a delightful mix of textures and flavors that will impress anyone at your next cookout or weeknight dinner.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but pack a powerful punch, balancing savory, sweet, and herbal notes that bring this dish to life. Each one plays a crucial role, enhancing the steak kebabs’ taste, texture, and color, making your cooking experience fun and fuss-free.
- ½ cup balsamic vinegar: Adds a tangy depth that tenderizes the beef beautifully.
- 2 tablespoons honey: Brings a touch of sweetness that balances the vinegar’s acidity.
- 1 tablespoon whole grain mustard: Introduces a subtle, spicy texture that brightens the marinade.
- 3 cloves garlic, minced: Infuses that signature warm and aromatic flavor into every bite.
- Salt: Essential for seasoning and enhancing all flavors evenly.
- Pepper: Adds a gentle kick and depth to the marinade.
- 14 ounces sirloin, cut into 1-inch cubes: The star of the dish, juicy and tender when cooked just right.
- 2 cups whole grape tomatoes: Provide bursts of juicy sweetness and vibrant color.
- â…“ cup olive oil: Helps coat the tomatoes and rosemary, adding richness.
- 2 tablespoons fresh rosemary (stems removed), chopped: Offers that piney, herbal note that elevates every element on the skewer.
- 1 ½ pounds baby potatoes: For a hearty, comforting starch that soaks up all the delicious flavors.
- 6 metal or wooden skewers: Needed to assemble and grill the kebabs perfectly.
How to Make Rosemary Garlic Steak Kebabs Recipe
Step 1: Preheat Grill and Soak Skewers
First things first, get your grill ready by preheating it to medium heat. If you’re using wooden skewers, it’s important to soak them in water for about 20-30 minutes beforehand. This will prevent them from burning over the flames while you grill your delicious kebabs.
Step 2: Prepare the Steak Marinade
Whisk together the balsamic vinegar, honey, whole grain mustard, and minced garlic in a bowl. Season this mixture with salt and pepper to taste. Toss your cubed sirloin steak into this marinade, making sure each piece is thoroughly coated. Pop it in the fridge for at least 20 minutes, allowing the flavors to soak in and tenderize the meat.
Step 3: Marinate the Tomatoes
While the steak is soaking up all those bold flavors, combine the grape tomatoes with olive oil and freshly chopped rosemary in a separate bowl. This step adds richness and a fragrant herbal note that will complement the beef perfectly once grilled.
Step 4: Prepare the Baby Potatoes
Bring a pot of water to boil and cook the baby potatoes until they are just fork-tender, which usually takes around 8 to 10 minutes. Drain them well and set aside, ready to be skewered alongside your steak and tomatoes for a delightful balance of textures.
Step 5: Assemble the Kebabs
Now the fun part—start threading your soaked skewers with a combination of baby potatoes, marinated steak cubes, and grape tomatoes. The mix of colors and shapes adds to the visual appeal and makes each bite interesting and satisfying.
Step 6: Grill to Perfection
Place your assembled kebabs on the preheated grill and cook for about 5 minutes on each side. Keep an eye on the heat to ensure your steak stays juicy without overcooking, while the tomatoes and potatoes get beautifully charred and flavorful.
How to Serve Rosemary Garlic Steak Kebabs Recipe
Garnishes
For a fresh finish, sprinkle some fresh chopped parsley or a little extra rosemary over the kebabs just before serving. A light squeeze of lemon juice can also wake up the flavors beautifully and add a vibrant pop that pairs perfectly with the garlic and balsamic notes.
Side Dishes
These kebabs are wonderfully versatile and go well with a crisp green salad or some grilled veggies like zucchini and peppers. If you want to keep it simple and hearty, a side of crusty bread or some fluffy couscous will soak up any leftover juices on your plate.
Creative Ways to Present
Try serving your kebabs on a wooden board for rustic charm or over a bed of wild rice for extra texture. You could even slide the grilled ingredients off the skewers and toss them into a warm pita with tzatziki for a fun kebab wrap variation that’s perfect for casual meals or parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the cooled kebabs in an airtight container and store them in the refrigerator for up to 3 days. Make sure they are well covered to keep the flavors fresh and the steak tender.
Freezing
You can freeze leftover grilled steak kebabs by placing them in a freezer-safe bag or container. To maintain the best texture, it’s ideal to consume them within 1 to 2 months. Just thaw them overnight in the fridge before reheating.
Reheating
Reheat your kebabs gently in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving if possible to keep the steak juicy and avoid soggy tomatoes and potatoes.
FAQs
Can I substitute another cut of steak for sirloin?
Absolutely! While sirloin is tender and flavorful, cuts like ribeye or strip steak work well too. Just ensure you cut them into uniform cubes for even grilling and marinate them properly.
How long should I marinate the steak?
At least 20 minutes is necessary for good flavor, but for deeper taste and tenderness, you can marinate for up to 2 hours in the refrigerator. Just avoid marinating longer than that to keep the texture optimal.
Can I prepare these kebabs indoors instead of grilling?
Yes! You can cook these on a grill pan or broil them in the oven. Just keep a close eye to prevent the garlic and rosemary from burning and adjust the cooking time as needed.
Are wooden skewers better than metal ones?
Both work well. Wooden skewers need soaking to prevent burning, while metal skewers conduct heat and can help cook the food from the inside as well. Choose whichever is more convenient for you!
What’s the best way to keep the potatoes tender but firm?
Boil the potatoes just until they are fork-tender but not mushy, around 8-10 minutes. Overcooking will cause them to fall apart on the grill, so keep a close watch while boiling.
Final Thoughts
There’s something truly satisfying about the combination of rosemary, garlic, and perfectly grilled steak that feels both homey and special. I can’t wait for you to try this Rosemary Garlic Steak Kebabs Recipe because it’s such a simple way to impress your family or guests with maximum flavor and minimal fuss. Fire up that grill and enjoy every juicy, herby bite!
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Rosemary Garlic Steak Kebabs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Rosemary Garlic Steak Kebabs are a flavorful and easy-to-make grilled dish featuring tender sirloin marinated in a tangy balsamic and honey mixture, paired with juicy grape tomatoes and lightly boiled baby potatoes. Perfect for outdoor grilling, these kebabs combine aromatic rosemary and garlic for a delicious and appetizing meal ready in just 30 minutes.
Ingredients
Steak Marinade
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 14 ounces sirloin steak, cut into 1-inch cubes
Tomato Marinade
- 2 cups whole grape tomatoes
- â…“ cup olive oil
- 2 tablespoons fresh rosemary, chopped (stems removed)
Other Ingredients
- 1 ½ pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- Preheat Grill and Soak Skewers: Preheat your grill to medium heat to prepare for cooking. 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 the mixture with salt and black pepper to taste. Add the cubed sirloin steak to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 20 minutes to infuse the flavors.
- Prepare Tomato Marinade: In a separate bowl, combine the whole grape tomatoes with olive oil and chopped fresh rosemary. Mix gently to coat the tomatoes evenly.
- Cook Potatoes: Place the baby potatoes in a pot of boiling water and cook until they are just fork-tender, about 8 to 10 minutes. Drain the potatoes and set them aside to cool slightly before assembling the kebabs.
- Assemble Kebabs: Thread the skewers alternately with boiled baby potatoes, marinated sirloin steak cubes, and the marinated grape tomatoes. Make sure to leave a little space between pieces to ensure even cooking.
- Grill Kebabs: Place the assembled skewers on the preheated grill. Grill the kebabs for approximately 5 minutes on each side, turning carefully to cook the steak to desired doneness and to allow the tomatoes and potatoes to char slightly.
- Serve: Remove the kebabs from the grill and serve hot, enjoying the combination of juicy steak, sweet tomatoes, and tender potatoes enhanced by rosemary and garlic flavors.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinate steak for at least 20 minutes for best flavor; longer marinating can deepen taste.
- Boiling baby potatoes beforehand ensures they cook evenly on the grill without drying out.
- For wooden skewers, ensure thorough soaking; metal skewers can be used directly.
- Adjust grilling time based on desired steak doneness; medium rare typically requires less time.
- Leftover kebabs can be refrigerated and reheated gently for a tasty next-day meal.
