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This hearty rosemary garlic steak kebab recipe transforms simple ingredients into a mouthwatering meal perfect for summer grilling or year-round entertaining. The combination of tender marinated steak, aromatic rosemary-infused tomatoes, and perfectly tender baby potatoes creates a balanced skewer that looks as impressive as it tastes.
I first created these kebabs for a backyard gathering when I wanted something more exciting than standard burgers. The rosemary-infused tomatoes burst with flavor against the savory steak, and now these kebabs are requested at every summer barbecue I host.
Ingredients
- Sirloin steak cubes: Deliver the perfect balance of tenderness and flavor while holding their shape on the skewer
- Balsamic vinegar: Tenderizes the meat while adding depth and slight sweetness
- Honey: Creates beautiful caramelization on the grill and balances the acidity
- Whole grain mustard: Adds texture and tanginess to complement the sweet elements
- Fresh rosemary: Brings an aromatic quality that defines the entire dish
- Baby potatoes: Provide hearty substance and absorb the flavors beautifully
- Grape tomatoes: Burst with juicy sweetness when grilled and balance the rich meat
How To Make Rosemary Garlic Steak Kebabs
- Prepare the marinade:
- Whisk together balsamic vinegar, honey, whole grain mustard and minced garlic in a large bowl. Season generously with salt and pepper. This marinade not only flavors but also tenderizes the meat through the acidity of the balsamic.
- Marinate the steak:
- Add cubed sirloin to the marinade and toss thoroughly to ensure each piece is well coated. Cover and refrigerate for at least 20 minutes, though overnight marination will deepen the flavors significantly. The longer marination time allows the flavors to fully penetrate the meat.
- Prepare the tomatoes:
- Combine whole grape tomatoes with olive oil and freshly chopped rosemary in a separate bowl. The oil helps the rosemary cling to the tomatoes and prevents them from sticking to the grill. Let this mixture sit while preparing other components.
- Parboil the potatoes:
- Place baby potatoes in a large pot with water covering them by about an inch. Bring to a boil and cook for 8-10 minutes until just barely tender when pierced with a fork. You want them partially cooked but still firm enough to hold their shape on the skewer.
- Assemble the kebabs:
- Thread ingredients in a repeating pattern starting with potato, followed by steak, then tomato, continuing the pattern and ending with potato. This arrangement ensures balanced cooking and flavor distribution throughout each skewer.
- Grill to perfection:
- Oil the grill grates lightly before placing kebabs over medium heat. Grill for approximately 5 minutes per side, rotating to achieve even cooking. The total cooking time should be around 10 minutes for medium-rare steak.
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The fresh rosemary is truly the star ingredient in this recipe. When I first created these kebabs, I only used rosemary in the steak marinade, but discovered that infusing the tomatoes directly with the herb created an incredible aromatic experience. Now whenever I smell rosemary, it takes me right back to summer evenings with family gathered around the grill.
Make Ahead Options
These kebabs are perfect for entertaining because much of the preparation can be done in advance. The steak can marinate overnight, developing deeper flavor. The potatoes can be parboiled and stored in the refrigerator up to two days ahead. You can even assemble the entire kebabs up to four hours before cooking and keep them covered in the refrigerator. Just bring them to room temperature about 30 minutes before grilling.
Serving Suggestions
Serve these kebabs over a bed of fluffy couscous or alongside a simple Greek salad for a complete meal. A zesty tzatziki sauce makes an excellent accompaniment, providing cooling contrast to the savory grilled flavors. For a stunning presentation, arrange the kebabs on a large wooden board with fresh herb sprigs and lemon wedges scattered around them. This creates an impressive yet effortless centerpiece for casual gatherings.
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Ingredient Substitutions
If sirloin is unavailable or beyond your budget, ribeye or New York strip steak work wonderfully as alternatives. For a more affordable option, chuck roast can work when cut into slightly smaller pieces and marinated longer. Vegetarians can substitute firm tofu or halloumi cheese for the steak after briefly marinating in the same mixture. Cherry tomatoes can replace grape tomatoes, though they may cook slightly faster. If fresh rosemary is unavailable, use one tablespoon dried rosemary, but fresh truly makes a difference in this recipe.
Frequently Asked Questions
- → How long should I marinate the steak?
Marinate the steak for at least 20 minutes to allow the flavors to absorb. For maximum flavor, you can marinate it overnight in the refrigerator.
- → Can I use wooden skewers?
Yes, if using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- → What’s the best way to cook the baby potatoes?
Boil the baby potatoes for about 8-10 minutes until they are barely fork-tender. This ensures they cook fully during grilling.
- → How do I avoid overcooking the steak?
Grill the kebabs over medium heat for about 5 minutes per side. Keep a close eye to ensure the steak is cooked to your preferred level of doneness.
- → Can I substitute the marinade ingredients?
Yes, you can customize the marinade. For example, swap balsamic vinegar with red wine vinegar or use maple syrup instead of honey for a different twist.