Can I use a different type of steak for these rosemary steak skewers?

Yes, you can! While sirloin is a great choice due to its tenderness and ease of cutting, you can also try other cuts like ribeye, New York strip, or filet mignon. Just make sure to cut your steak into 1-inch cubes for even cooking.

How do I prevent the wooden skewers from burning?

To avoid burning, soak wooden skewers in water for at least 30 minutes before grilling. This prevents them from catching fire while on the grill. Alternatively, you can use metal skewers if you prefer.

Can I make rosemary steak skewers ahead of time?

Yes, you can marinate the steak and tomatoes a day in advance to save time on grilling day. Simply cover the marinades and refrigerate them until you're ready to assemble and cook the skewers.

Rosemary Steak Skewers: A Flavorful Grilled Delight

Name: Rosemary Steak Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon whole grain mustard; 3 cloves garlic, minced; Salt and pepper to taste; 14 ounces sirloin steak, cut into 1-inch cubes; 2 cups grape tomatoes; 1/3 cup olive oil; 2 tablespoons fresh rosemary, chopped; 1 1/2 pounds baby potatoes; 6 metal or wooden skewers

Description

Rosemary steak skewers are a flavorful grilled dish combining tender steak, marinated tomatoes, and seasoned potatoes. Perfect for summer BBQs or a family meal, these skewers are easy to prepare and packed with savory goodness. The balsamic rosemary marinade adds a delicious depth of flavor to the steak and vegetables.

Ingredients

Scale

1/2 cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
Salt and pepper to taste
14 ounces sirloin steak, cut into 1-inch cubes
2 cups grape tomatoes
1/3 cup olive oil
2 tablespoons fresh rosemary, chopped
1 1/2 pounds baby potatoes
6 metal or wooden skewers

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Instructions

In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season with salt and pepper. Add cubed steak and toss to coat. Refrigerate for at least 20 minutes (up to overnight).
In another bowl, toss grape tomatoes with olive oil and rosemary. Set aside to marinate.
Bring a large pot of water to a boil. Add baby potatoes and cook for 8-10 minutes, until barely fork-tender. Drain and set aside.
If using wooden skewers, soak them in water for at least 30 minutes before grilling. Assemble the skewers by threading a potato, followed by a cube of steak, and a tomato. Repeat this pattern twice, ending with a potato.
Preheat grill to medium heat and oil the grill grates lightly. Grill the skewers for about 5 minutes on each side, or 10 minutes total, ensuring the steak is cooked to your preferred doneness.

Notes

For a different flavor, try adding bell peppers or onions to the skewers.
Ensure you don’t overcook the steak; aim for medium-rare for the best tenderness.
If using wooden skewers, always soak them for 30 minutes to prevent burning during grilling.
Marinate the steak for at least 3 hours for maximum flavor, but overnight is even better.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner, Grilled
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 skewer
Calories: 161
Sugar: 3g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg