This recipe for Balsamic Steak Kabobs is a simple meal option that’s ideal for summer grilling. The greatest beef kabobs are these! They are coated with a sweet balsamic marinade and stuffed with tasty meat and vegetables! Green peppers, onions, tender beef, and an excellent marinade. These tasty kabobs are the ideal summertime party food because they’re tasty and entertaining!
A steak that is expertly cooked is a sight to behold. There’s definitely something unique about cooking over an open flame. Because of this, these balsamic steak kabobs will quickly become your favorite summertime recipe. Warm up your grill and prepare to eat these delicious Balsamic Steak Kabobs! Packed with vegetables and steak, they will quickly become your favorite dish!
Ingredients:
Here is what you need to make Balsamic Rosemary Steak Kabobs:
- Half a cup of balsamic vinegar
- One-fourth cup of olive oil
- Six cloves of finely minced garlic
- Half a cup of green onions, sliced
- One teaspoon of freshly ground black pepper
- Two tablespoons of salt
- Two teaspoons of honey
- 1/4 cup of fresh rosemary leaves
- Two pounds of prime sirloin meat
- Four skewers
Directions:
- In a bowl, whisk together the olive oil, garlic, green onion, balsamic vinegar, salt, black pepper, and honey. Stir in the rosemary and reserve.
- Slice the meat into 1 1/4 to 1 1/2-inch square cubes.
- Add them to the marinade, stirring to coat each cube thoroughly. Cover and chill overnight, tossing occasionally if you can.
- Thread beef onto 4 skewers and blot dry with paper towels before grilling. Save any remaining marinade for basting.
- For medium-rare meat, grill over high heat for 5 minutes per side, basting regularly with marinade, or until done.
- Five minutes before serving, take the meat off the grill and allow it to rest.
- Meanwhile, in a saucepan, bring the remaining marinade to a boil. Pour through a strainer and serve as a sauce.
Tips & Tricks:
- Do you want to bake these steak kabobs? Turn the oven on to 450 degrees Fahrenheit. To ensure even cooking, turn the kabobs every two to three minutes while they are cooking on a baking sheet for ten to twelve minutes. Once the kabobs are nearly at your preferred temperature, you can broil them to slightly sear the vegetables.
- Don’t worry if you have to prepare your steak a long time in advance. It’s acceptable to marinate the steak for up to 24 hours. The longer you marinate the meat, the more intense the flavors become.
- You can keep any leftovers in the refrigerator for up to three days in an airtight container. Alternatively, cooked kabobs can be frozen for up to three months. To reheat, place the kabobs on a baking sheet under your oven’s broiler, turning a few times until they’re warmed through.
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