PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 4 skewers
Tender, juicy steaks marinated in tangy balsamic vinaigrette. One of my summer favorite recipes that is extremely easy and quick to make. Grilled to perfection with roasted tomatoes.
INGREDIENTS
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1/4 cup balsamic vinegar
1/4 cup barbecue sauce
1 teaspoon Dijon mustard
1 pound sirloin steak cut into 1 inch cubes
2 cups cherry tomatoes
How to make Balsamic Steak Kabobs
Step 1: Combine the balsamic vinegar, barbecue sauce, and dijon mustard in a large bowl, reserving around 1/4 cup for basting. In the marinade, toss the steak to coat and marinate for at least 3 hours.
Step 2: Alternately thread the beef and tomatoes on four metal or soaked wood skewers. To lightly grease the grill, rub a paper towel moistened with cooking oil using long-handheld tongs.
Step 3: On the grill, place the skewers, cover, and grill the beef over medium heat for about 8 to 9 minutes until your desired doneness is reached, turning the kebabs occasionally. Alternately, you can broil the beef. Place at least 4 inches away from the heat and broil for about 6 to 9 minutes, turning occasionally. In the last 3 minutes of cooking, baste with the reserved marinade.
NOTES:
The best steak to use for kebabs is sirloin steak, which is my favourite because it is leaner, cooks rather quickly have great flavour, and it’s not very expensive. You can use filet mignon if you don’t mind being fancy and spending extra. Our Ribeye steaks, porterhouse steak, and tenderloin.
Oven Directions:
If you don’t have a grill, you can cook these kebabs in the oven. On a foil-lined baking sheet greased with non-stick cooking spray, place the kebabs. Bake in a preheated 425 degrees F oven for about 10 to 13 minutes until the internal temperature of the steaks reads 145 degrees F for medium doneness.
Tips:
So the steaks cook evenly, make sure to cube them to about an inch cubes.
For best results, marinate the steak for at least 3 hours.
Feel free to use other vegetables like squash, zucchini, pepper, onions, mushrooms, and more.
NUTRITION FACTS:
Serving: 1 kebab
Calories: 213kcal | Carbohydrates: 13g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 247mg | Potassium: 696mg | Sugar: 10g | Vitamin A: 610IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2.9mg
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup barbecue sauce
- 1 teaspoon Dijon mustard
- 1 pound sirloin steak cut into 1 inch cubes
- 2 cups cherry tomatoes
Instructions
Step 1: Combine the balsamic vinegar, barbecue sauce, and dijon mustard in a large bowl, reserving around 1/4 cup for basting. In the marinade, toss the steak to coat and marinate for at least 3 hours.
Step 2: Alternately thread the beef and tomatoes on four metal or soaked wood skewers. To lightly grease the grill, rub a paper towel moistened with cooking oil using long-handheld tongs.
Step 3: On the grill, place the skewers, cover, and grill the beef over medium heat for about 8 to 9 minutes until your desired doneness is reached, turning the kebabs occasionally. Alternately, you can broil the beef. Place at least 4 inches away from the heat and broil for about 6 to 9 minutes, turning occasionally. In the last 3 minutes of cooking, baste with the reserved marinade.
NOTES:
The best steak to use for kebabs is sirloin steak, which is my favourite because it is leaner, cooks rather quickly have great flavour, and it’s not very expensive. You can use filet mignon if you don’t mind being fancy and spending extra. Our Ribeye steaks, porterhouse steak, and tenderloin.
Oven Directions:
If you don’t have a grill, you can cook these kebabs in the oven. On a foil-lined baking sheet greased with non-stick cooking spray, place the kebabs. Bake in a preheated 425 degrees F oven for about 10 to 13 minutes until the internal temperature of the steaks reads 145 degrees F for medium doneness.
Tips:
So the steaks cook evenly, make sure to cube them to about an inch cubes.
For best results, marinate the steak for at least 3 hours.
Feel free to use other vegetables like squash, zucchini, pepper, onions, mushrooms, and more.