Balsamic Steak Kabobs
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 skewers
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Calories
213 kcal
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Course
Main Course
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Cuisine
American
Balsamic Steak Kabobs
Description
This recipe uses sirloin steak cubed into about 1-inch pieces to ensure even cooking. The beef is marinated for at least three hours in a balsamic vinegar-based marinade with barbecue sauce and Dijon mustard, which tenderizes the meat and imparts a tangy, savory flavor. Cherry tomatoes are threaded between steak cubes on skewers, adding a burst of juiciness and mild sweetness when grilled.
The kabobs are cooked on a medium grill or broiled, turning occasionally and basting with reserved marinade near the end to deepen flavor and maintain moisture. Proper oiling of the grill prevents sticking. The result is steak with a caramelized exterior and tender interior, complemented by roasted tomatoes.
This dish is ideal for a grilled dinner or cookout. It pairs well with grilled vegetables or a light salad. When grilling is not an option, the kabobs can be baked in the oven at 425°F for 10-13 minutes. Choosing cuts like sirloin balances flavor and affordability, though filet mignon or ribeye also work.
Uniform cubing of meat and attention to grilling times help achieve desired doneness. Using a paper towel moistened with oil to grease the grill grates aids in an even cook without sticking. The reserved marinade used for basting in final minutes adds extra flavor brightness.
Ingredients
- 1/4 c. balsamic vinegar
- 1/4 c. barbecue sauce
- 1 tsp Dijon mustard
- 1 lb sirloin steak cut into 1 in. cubes
- 2 c. cherry tomato
Instructions
- In a large bowl whisk together the balsamic vinegar, barbecue sauce and dijon mustard. Reserve 1/4 c. of the marinade for basting. Marinate steak in marinade, tossing to coat for at least 3 hours.
- On four metal or soaked wood skewers thread beef and tomatoes in alternating fashion. Using a long-handled tongs rub a paper towel that's been moistened with cooking oil over grill grates to lightly coat them.
- Place skewers on grill over medium heat, cover grill and grill until beef reaches desired doneness, about 8-9 minutes turning kebabs occasionally. Or broil about 4 inches from heat for 6-9 minutes. Turn occasionally and baste with reserved marinade during last three minutes of cooking.
Notes
- Sirloin is the preferred cut for its lean profile and flavor; filet mignon, ribeye, or tenderloin are also good alternatives.
- Cube steak into uniform 1-inch pieces to ensure even cooking on the grill or broiler.
- If grilling is not possible, bake kabobs in a 425°F oven for 10-13 minutes until steak reaches medium doneness (145°F internal temperature).
- Moisten a paper towel with cooking oil and use tongs to rub grill grates to prevent sticking.
- Marinate beef at least 3 hours to allow flavors to penetrate and tenderize the meat.
- Use other vegetables such as zucchini, squash, onions, or mushrooms on skewers to vary the kabobs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4skewers
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1kebab | |
| Calories | 213kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 247mg | 10% |
| Potassium | 696mg | 15% |
| Sugar | 10g | 20% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 27mg | 30% |
| Calcium | 54mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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