A recipe for dad 💖
Rosemary Garlic Steak Kebabs
INGREDIENTS
STEAK MARINADE
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- salt
- pepper
- 14 ounces sirloin, cut into 1-inch cubes
TOMATO MARINADE
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
POTATOES
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
INSTRUCTIONS
-
Preheat grill to medium heat and if using wooden skewers, place them in water to soak.
MARINADE
-
In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.
-
Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (up to overnight) so the steak can marinate.
TOMATO MARINADE
-
In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.
POTATOES
Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.
ASSEMBLY
-
Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.
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Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)
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