Ingredients
Scale
- 1 1/2 pounds of sirloin steak, cut into 1-inch cubes
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- Wooden or metal skewers (if using wooden, soak them in water for 30 minutes to prevent burning)
If you’re out of balsamic vinegar, red wine vinegar works beautifully too. And for those who prefer a milder flavor, swap the sirloin for chicken breast. This recipe is forgiving and flexible, much like the home cooking I grew up with.
Instructions
- In a large bowl, combine the rosemary, garlic, olive oil, balsamic vinegar, salt, and pepper. Stir until well mixed, then add the steak cubes. Toss to coat the steak evenly, cover, and let it marinate for at least 30 minutes in the refrigerator.
- While the steak is marinating, prepare your vegetables. Cut the bell peppers and onion into 1-inch pieces, keeping them in similar sizes for even cooking.
- Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop over medium-high heat.
- Thread the marinated steak cubes, bell peppers, and onions onto the skewers, alternating between meat and vegetables.
- Place the kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F.
- Remove the kebabs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender and flavorful.
Remember, cooking is an art, not a science. Don’t worry if things get a little messy—embrace it! Some of my best dishes came from happy accidents.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Rosemary Garlic Steak Kebabs, recipe, cooking, food
