Grilled Steak Skewers with Balsamic Herb Marinade

Fire up your grill, it’s time to make delicious Grilled Steak Skewers! In this recipe, sirloin steak is tossed in a flavorful balsamic herb marinade, skewered with baby potatoes & grilled to perfection, creating one epic “meat and potatoes” meal!

A skewer, also known as a kabob, is a dish in which pieces of meat, fish or vegetables are grilled roasted on a skewer or spit. In this recipe we’re taking a classic American dish, meat and potatoes, and turning it into a delicious skewer!

These steak skewers are perfect for tossing on an outdoor or indoor grill anytime of the year. And the great thing about skewers is that you can make as many as you need, based on how many people you’re serving.

Hosting a summer BBQ? Triple the recipe and throw two dozen skewers on the grill. Making this recipe for an easy weeknight meal? Follow the recipe to make 8-10 hearty skewers, perfect for serving 4 people.

Ingredients

• Baby potatoes – these could be ruby gold potatoes, baby dutch yellow potatoes or baby golden potatoes, you just want to find potatoes that are no bigger than 1 inch in diameter.
• Fresh thyme
• Fresh rosemary
• Balsamic vinegar
• Olive oil
• Steak seasoning – you can purchase Montreal steak seasoning at the grocery store near the salt and pepper, or use the link to the left to make my homemade steak seasoning. It’s so delicious and made with just 6 ingredients, all of which you probably already have in your pantry!
• Garlic cloves
• Sirloin steak – sirloin is a good, less expensive cut of steak for making skewers. But if you want to level up your steak skewers, you can also use filet mignon. While a bit more pricey, you can’t beat how tender and flavorful this cut of steak is, making it perfect for grilled skewers!

Instructions

1. Mix up the marinade. In a small bowl combine fresh chopped thyme, rosemary, balsamic vinegar, olive oil, steak seasoning and crushed garlic.
2. Marinate the steak. Cut the steak into 1 inch pieces and add the pieces of steak to a large zipper bag. Pour 3/4 cup of the marinade over the steak and close the bag. Toss the steak in the marinade until it’s fully coated, then place the marinating steak in the refrigerator. For sirloin, you’ll want to marinate for at least 4 hours, or overnight. For a leaner cut like filet mignon, you only need to marinate for 30 minutes, or up to 2 hours.
3. Boil and season the potatoes. The potatoes need to be fully cooked before adding them to the skewers. To pre-cook the potatoes, add them to a large pot of boiling water on the stove. Cook for 15 minutes, or until just barely fork tender. Drain the potatoes and place them in a medium bowl. Pour the remaining marinade over the potatoes and toss until coated. Cover with plastic wrap and refrigerate until ready to skewer with the steak.
   • Note: the potatoes don’t need to marinate in the seasoning, so you can prepare them just before the marinating time is up for the steak.
4. Skewer the steak and potatoes. Once the steak has marinated, remove it from the refrigerator. Remove each piece of steak from the marinade and discard any additional marinade in the bag. Skewer the cubes of steak with the seasoned potatoes.
   • Note: you can use metal or bamboo/wooden skewers. If using bamboo or wooden skewers, you will want to soak them in water for at least 30 minutes before adding the steak and potatoes. This prevents them from catching fire when placing them on a hot grill.
5. Grill the skewers. Heat a grill over medium-high heat. Once the grill is heated to medium-high heat, between 400-450°F, add the skewers to the grill. Grill for 4 minutes per side, for medium rare steak. Grill for 6 minutes per side, for medium steak.
6. Rest the skewers. Remove the skewers from the grill and place on a large cutting board. Tent the skewers with a piece of foil and let rest for 5-10 minutes.

Recipe tips

• Want to add more veggies to these skewers? Go right on ahead! Bell peppers, onions or cherry tomatoes would all be welcome additions on these skewers! Simply add the steak and veggies to the skewers alternating steak, potato, veggies, and so on, until the skewers are full. Adding more ingredients means you’ll probably end up with 12 or more skewers, instead of the 8-10 skewers that the recipe traditionally makes.
• Always be sure to leave 1/4 inch between ingredients on the skewers to allow the heat the circulate around the ingredients and cook evenly.
• What steak is best for kabobs? Top sirloin is a great, affordable steak choice for kabobs, or skewers. If you want meat that’s a little more tender and flavorful, but also a little more expensive, go with a filet mignon. I do not recommend using a chunk roast for skewers as the meat is too tough and will not become tender enough in the marinade.
• Can you cook steak skewers in the oven? Yes, if you don’t have a grill available, you can make these steak skewers in the oven. To do so, preheat the broiler on your oven to high. Place a rack approximately 6 inches from the top of the oven. Place the skewers on an oven safe baking sheet and into the oven for 4 minutes for medium rare, 6 minutes for medium. Remove the skewers from the oven, flip and place back into the oven for 4 minutes, for medium rare, or 6 minutes for medium.

What to serve with the skewers

Since these steak skewers already include baby potatoes, they can be a full meal by themselves. But if you’ve already got the grill on, why not throw some other veggies on the grill to pair with the skewers?

I guarantee you’ll love any of these 8 delicious grilled veggie recipes!

• Grilled Brussels Sprouts
• Grilled Tomato and Kale Salad
• Garlic Lemon Grilled Asparagus
• Grilled Vegetable Skewers
• Grilled Zucchini
• Garlic Herb Grilled Eggplant from Every Last Bite
• Grilled Corn on the Cob from Love and Lemons
• Marinated Grilled Peppers with Burrata from How Sweet Eats

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