If you’re on the hunt for a dish that’s bursting with bold flavors and the perfect touch of herbaceous charm, then look no further than this Rosemary Garlic Steak Kebabs Recipe. Juicy sirloin steak cubes marinated in a savory blend of garlic, balsamic vinegar, honey, and mustard are skewered alongside tender baby potatoes and vibrant grape tomatoes, all grilled to smoky perfection. It’s an effortlessly elegant meal that feels fancy but comes together in just about 30 minutes, making it a fantastic choice for weeknights or weekend cookouts alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays its part to create layers of flavor, texture, and color. From the succulent sirloin to the fragrant rosemary, every component contributes to a harmonious and mouthwatering kebab experience.
- ½ cup balsamic vinegar: Adds a tangy sweetness that tenderizes and flavors the steak deeply.
- 2 tablespoons honey: Balances acidity with subtle sweetness and helps create caramelized edges.
- 1 tablespoon whole grain mustard: Brings a gentle kick and texture that complements the glaze beautifully.
- 3 cloves garlic, minced: Infuses the marinade with sharp, aromatic depth.
- Salt and pepper: Essential seasonings that enhance all the natural flavors.
- 14 ounces sirloin, cut into 1-inch cubes: The star protein, tender yet hearty, perfect for grilling.
- 2 cups whole grape tomatoes: Juicy bursts of sweetness and a pop of beautiful red color.
- â…“ cup olive oil: Helps to coat and soften the tomatoes, while carrying the rosemary flavor.
- 2 tablespoons fresh rosemary (stems removed), chopped: Offers an aromatic, piney freshness that pairs wonderfully with grilled meats.
- 1 ½ pounds baby potatoes: Adds a creamy, starchy element that’s satisfying and balances the meal.
- 6 metal or wooden skewers: The vehicle for grilling these delicious morsels evenly and easily.
How to Make Rosemary Garlic Steak Kebabs Recipe
Step 1: Preheat Grill and Soak Skewers
Start by heating your grill to medium heat so it’s ready when your ingredients are prepped. If you’re using wooden skewers, don’t forget to soak them in water for at least 20 minutes—this will prevent them from burning during grilling, which is a small but crucial step!
Step 2: Prepare the Steak Marinade
In a bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season this flavorful marinade generously with salt and pepper to taste. Add the cubed sirloin steak and toss until every piece is fully coated. Let this marinate in the refrigerator for at least 20 minutes so the steak soaks up all those rich, savory notes.
Step 3: Marinate the Tomatoes
While the steak is soaking up all that goodness, combine the grape tomatoes with olive oil and fresh chopped rosemary in another bowl. This simple mixture allows the tomatoes to become tender and aromatic when grilled, acting as a juicy counterbalance to the hearty beef.
Step 4: Prepare the Potatoes
Baby potatoes are a must-have for adding a tender element to the kebabs. Boil them until they are just fork-tender—about 8 to 10 minutes—then drain and set them aside to cool slightly. This ensures they’ll cook through evenly on the grill without turning mushy, maintaining their delightful bite.
Step 5: Assemble and Grill
Now comes the fun part: threading your skewers! Alternately slide baby potatoes, marinated steak cubes, and rosemary-garlic tomatoes onto each skewer. Be sure to pack them snugly but not too tight, so the heat circulates well during cooking. Grill the kebabs for about 5 minutes on each side. You’ll know they’re done when the steak has a beautiful char but stays juicy and the potatoes have a nice crust.
How to Serve Rosemary Garlic Steak Kebabs Recipe
Garnishes
A sprinkle of freshly chopped rosemary or a few fresh garlic cloves thinly sliced can make these kebabs look and taste even more irresistible. A drizzle of extra virgin olive oil just before serving adds a silky finish. If you want to brighten things up, a squeeze of fresh lemon juice over the top can elevate the flavors wonderfully.
Side Dishes
These kebabs pair perfectly with a fresh green salad tossed in a light vinaigrette, garlic butter rice, or even some crusty bread to soak up those delicious juices. For a cool contrast, a creamy cucumber yogurt sauce or tzatziki creates a refreshing balance to the grilled meat’s robust flavor.
Creative Ways to Present
Looking to impress your guests? Arrange the skewers on a large wooden board layered with leafy greens and edible flowers for a rustic, colorful presentation. Serving them family-style allows everyone to help themselves, making for a lovely communal eating experience that’s casual and festive.
Make Ahead and Storage
Storing Leftovers
Any leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Keep the potatoes and steak together to preserve their combined flavors and moisture. It’s best to separate the tomatoes if possible to avoid sogginess.
Freezing
If you want to freeze your kebabs, it’s best to do so before grilling. Arrange the marinated ingredients on skewers, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. They’ll keep well for up to one month. When ready to enjoy, thaw overnight in the refrigerator before grilling fresh.
Reheating
To reheat, keep the kebabs wrapped in foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, turning once. Alternatively, use a grill or stovetop pan to gently rewarm and regain a bit of that grilled char and smoky aroma.
FAQs
Can I use another cut of steak for this Rosemary Garlic Steak Kebabs Recipe?
Absolutely! While sirloin is perfect because of its balance of tenderness and flavor, you can also use ribeye or strip steak. Just be mindful of cooking times as fattier cuts may cook faster.
Should I peel the baby potatoes before boiling?
No need to peel baby potatoes—their thin skin adds wonderful texture and nutrients. Just give them a good scrub before boiling and grilling.
Can I prepare the kebabs indoors if I don’t have a grill?
Yes, you can cook these kebabs under a broiler or on a grill pan on your stovetop. Just watch them carefully so they don’t burn and turn the skewers often for even cooking.
How can I make the steak more tender?
Marinating the steak in the balsamic vinegar-based mix for at least 20 minutes helps break down the muscle fibers, resulting in more tender, flavorful meat.
Can I substitute fresh rosemary with dried rosemary?
You can, but fresh rosemary has a brighter, more vibrant flavor that really shines on the grill. If you use dried, reduce the amount by half and make sure to crumble it finely so it adheres to the ingredients.
Final Thoughts
This Rosemary Garlic Steak Kebabs Recipe is one of those easy-to-love dishes that brings people together around the grill and the table. The combination of juicy steak, fragrant rosemary, and sweet tomatoes is simply unbeatable. Whether you’re feeding a crowd or craving a simple yet impressive meal, give this recipe a go and savor every delicious bite!
Print
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
Delicious and easy-to-make Rosemary Garlic Steak Kebabs featuring marinated sirloin steak, baby potatoes, and grape tomatoes grilled to perfection with fresh rosemary and garlic flavors.
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
Tomato Marinade
- 2 cups whole grape tomatoes
- â…“ cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
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 ensure it’s ready for cooking. If you’re using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
- Prepare the steak marinade: In a bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season the mixture with salt and pepper to taste. Add the cubed sirloin steak, making sure each piece is well coated with the marinade. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- Make the tomato marinade: In another bowl, combine whole grape tomatoes with olive oil and chopped fresh rosemary. Toss gently to coat evenly and set aside for later assembly.
- Cook the baby potatoes: Bring a pot of water to a boil and add the baby potatoes. Boil them until they are just fork-tender, about 8 to 10 minutes. Drain the potatoes thoroughly and let them cool slightly before assembling the kebabs.
- Assemble the kebabs: Thread the soaked skewers alternately with baby potatoes, marinated steak cubes, and rosemary-coated grape tomatoes. Make sure to pack the ingredients snugly but not too tight to allow even cooking.
- Grill the kebabs: Place the assembled skewers on the preheated grill. Cook the kebabs for approximately 5 minutes on each side, turning carefully to achieve a nice char while ensuring steak pieces are cooked to your preferred doneness and vegetables are tender.
- Serve and enjoy: Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving. These rosemary garlic steak kebabs pair wonderfully with a fresh salad or your favorite side dish.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinating the steak for at least 20 minutes enhances the flavor but can be extended up to 2 hours for more intensity.
- Boiling potatoes until just tender helps them cook through on the grill without burning.
- Adjust grilling time based on your grill’s heat and desired steak doneness.
- Metal skewers heat up during cooking; handle with care or use tongs to turn.
