Can I use a different cut of steak for rosemary steak skewers?

Yes, you can use different cuts of steak, such as rib-eye or filet mignon, for these skewers. The key is to ensure the steak is cut into uniform 1-inch cubes for even cooking. Rib-eye will add a bit more marbling and flavor, while filet mignon will offer a tender, melt-in-your-mouth experience.

Can I make rosemary steak skewers in the oven instead of on the grill?

If you don’t have access to a grill, you can make rosemary steak skewers in the oven. Preheat your oven to 400°F (200°C), and bake the skewers on a wire rack for about 15-20 minutes, turning halfway through to ensure even cooking. Broiling is another option for achieving a grilled texture indoors.

How do I ensure the steak stays tender when grilling rosemary steak skewers?

To keep the steak tender, marinate it for at least 20 minutes, though 3 hours is ideal. Use a thicker cut of steak and avoid overcooking it on the grill. Grilling the skewers for about 5 minutes per side will ensure a perfect medium-rare to medium doneness.

Can I make rosemary steak skewers ahead of time?

Yes, you can prepare the ingredients ahead of time. Marinate the steak, potatoes, and tomatoes separately the day before, then assemble the skewers just before grilling. This will help enhance the flavors and save you time when it’s time to cook.

Rosemary Steak Skewers – Best Grilled Recipe (No-Fuss!)

Name: Rosemary Steak Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon whole grain mustard; 3 cloves garlic, minced; Salt, to taste; Pepper, to taste; 14 ounces sirloin, cut into 1-inch cubes; 2 cups whole grape tomatoes; ⅓ cup olive oil; 2 tablespoons fresh rosemary, chopped; 1 ½ pounds baby potatoes; 6 metal or wooden skewers

Description

Rosemary steak skewers are a flavorful and easy-to-make dish that combines tender steak, marinated tomatoes, and parboiled potatoes, all grilled to perfection. The addition of fresh rosemary brings an aromatic twist to the skewers, making them a perfect choice for your next barbecue or family dinner.

Ingredients

Scale

½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
Salt, to taste
Pepper, to taste
14 ounces sirloin, cut into 1-inch cubes
2 cups whole grape tomatoes
⅓ cup olive oil
2 tablespoons fresh rosemary, chopped
1 ½ pounds baby potatoes
6 metal or wooden skewers

Cook Mode Prevent your screen from going dark

Instructions

Preheat grill to medium heat and soak wooden skewers in water for at least 30 minutes.
In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, salt, and pepper. Add cubed steak and toss to coat. Cover and refrigerate for 20 minutes (up to 3 hours for enhanced flavor).
In another bowl, combine whole grape tomatoes, olive oil, and chopped rosemary. Set aside.
In a large pot, bring water to a boil and cook baby potatoes for 8-10 minutes until fork-tender. Drain and set aside.
Assemble the skewers by alternating between potato, steak, and tomato, leaving space between each ingredient.
Oil the grill grates and place the skewers on the grill. Cook for 5 minutes on each side or until the steak reaches your desired doneness.

Notes

To ensure the steak stays tender, don’t overcook it. Aim for medium-rare to medium for the best results.
For a smoky flavor, consider adding a few minutes of extra grilling time on each side.
Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 skewer
Calories: 161
Sugar: 2g
Sodium: 211mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 10g
Cholesterol: 25mg