These ROSEMARY STEAK SKEWERS WITH BALSAMIC GLAZE are a simple grill recipe that tastes as good as it looks!
As soon as the weather go nice the grill cover came off and I was outside grilling up steaks. There is just something about food cooked on the grill that makes it that much better. I’m always trying out new grill recipes so we don’t get bored with the same old same old and recently I tried this awesome recipe for steak skewers with a balsamic glaze that may just be the best skewers I’ve ever made.
The secret is what the skewers are made out of. Instead of using metal or bamboo skewers I stuck the steak and tomatoes right on a piece of rosemary. It was super easy, all I had to do was peel away all of the extra leaves on the rosemary, but it does require you finding rosemary that is long enough to be a skewer. I’m lucky because my grocery store has awesome fresh herb bundles for sale (not that stuff in little packages) but if you can’t find any I have a solution for you. You can use a wooden skewer for your meat and you can peel off some leaves from a smaller branch of rosemary and push it down into the meat next to the skewer. This way the rosemary branch doesn’t need to be long enough, or strong enough, to hold your meat but you still get the flavor.
The key to a good steak kabob is using the right meat. You don’t want it to be too tough or chewy. I chose a piece of sirloin and I marinated it in a balsamic glaze for about an hour. That helped tenderize the meat and it added a lot of flavor to the skewers. When the meat was ready I put it on the rosemary skewers, alternating it with some heirloom cherry tomatoes. The skewers only take about 10-15 minutes to cook. I gave each side 3-4 minutes before turning the steak. I like my beef medium but adjust the time to get whatever temp you like your meat cooked to.
The flavor of the rosemary really came through and it was so good mixed with the tangy sweetness of the balsamic glaze. The tomatoes were perfectly cooked and I loved the taste of the beef and tomato together. I’m already thinking of a recipe using the rosemary skewers and pork. Stay tuned!
- 2.5 lbs steak sirloin cut into 1 1/2 inch cubes
- 1 lb Cherry or Grape tomatoes
- Freshy Rosemary the thicker the stalk the better
- ¼ c Balsamic glaze
- ¾ c Vegetable oil
- 1 tsp Salt
- 1 tbsp Dijon mustard
- Mix all of the marinade ingredients together and pour it into a bag.
- Add meat to the bag and place in the refrigerator to marinate for at least an hour.
- Separate rosemary and peels off the leave, leaving a small amount at the top.
- When the meat is ready place it on the rosemary skewer alternating beef and tomatoes until each skewer is full.
- Grill skewers until beef is well seared on all sides, about 3 minutes per side.