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Balsamic Beef Kabobs

Servings 6

Ingredients

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • ½ cup finely minced red onion
  • 2 garlic cloves, crushed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato ketchup
  • 1 tablespoon fresh rosemary, chopped, plus more sprigs for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1.5 kg thick cut sirloin or strip loin steaks
  • 2 each red and yellow bell peppers, cut into squares
  • 2 red onions, cut into thick slices
  • Chimichurri Sauce for serving

Instructions

  1. Use either metal skewers or bamboo skewers that are soaked in water for 20 minutes or longer.

  2. In a large bowl (which will ultimately fit all the cubed beef) whisk together the marinade ingredients: balsamic vinegar, olive oil, minced onion, garlic, Dijon mustard, tomato ketchup, Rosemary, salt and pepper. Set aside.

  3. Cut steaks into twenty-four 1” - 1 ½” cubes. Transfer the cubed beef into the large bowl with the marinade. Toss to combine well, cover and refrigerate for 10 minutes or so while preparing the vegetables.

  4. Meanwhile, cut each of the red and yellow bell peppers into twelve 1 ½” squares. Slice the onions into 12 thick slices.

  5. Assemble kabobs by spearing each skewer in a pattern with 4 cubes of beef, 4 squares of each red and yellow bell peppers and 2 slices of onions. Start and end with a piece of beef on each skewer. (If you have extra vegetable pieces leftover, thread them on extra skewers to grill with the beef.)

  6. Place kabobs in a rimmed baking dish. Brush the vegetables on all sides with the marinade residue. Cover and refrigerate for 4 – 8 hours to marinate.

  7. About 30 minutes before grilling, remove the kabobs from the refrigerator and let sit at room temperature.

  8. Grill the kabobs on a medium-high preheated BBQ for about 4 to 6 minutes on each side or until the beef is medium-rare (or to the desired doneness) and the vegetables are tender and lightly charred. To ensure the tenderest beef, do not overcook.

  9. Place grilled kabobs on a platter and tent with foil. Let rest for 5 minutes before serving. Garnish with additional rosemary sprigs and serve with optional Chimichurri Sauce.