Description
Grilled steak kebabs with balsamic-marinated tomatoes and golden parboiled potatoes, infused with rosemary and garlic. A Mediterranean-inspired main course with contrasting textures and herbaceous depth.
Ingredients
1/2 cup balsamic vinegar
2 tbsp honey
1 tbsp whole grain mustard
3 cloves garlic
Salt (to taste)
Pepper (to taste)
14 oz (400g) sirloin (cut into 1″ cubes)
2 cups grape tomatoes
3/4 cup olive oil
2 tbsp fresh rosemary (leaves stripped)
1.5 lb (680g) baby potatoes
Instructions
Combine balsamic vinegar, honey, mustard, garlic, salt, and pepper in a bowl.
Add sirloin cubes and toss until coated.
Seal and refrigerate for at least 20 minutes (up to 24 hours).
Toss tomatoes with olive oil and rosemary in a separate bowl.
Simmer baby potatoes in water (1″ submerged) for 8-10 minutes until just tender.
Assemble skewers by alternating marinated steak, tomatoes, and potatoes.
Preheat grill to medium-high heat.
Grill kebabs 8-12 minutes, turning occasionally, until steak is medium-rare to medium and potatoes are charred.
Notes
Use NY strip or flank steak if sirloin is unavailable.
Replace honey with maple syrup for vegan version.
Fresh rosemary is essential for aromatic depth.
Marinate potatoes separately to avoid sogginess.
Parboil potatoes no more than 2 hours before grilling.
- Prep Time: 25
- Cook Time: 15
- Category: Trend Recipes
- Method: Grilling
- Cuisine: Mediterranean