Steak Marinade:

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

Tomato Marinade:

2 cups whole grape tomatoes

⅓ cup olive oil

2 tablespoons fresh rosemary, chopped (stems removed)

Potatoes & Skewers:

1 ½ pounds baby potatoes

6 metal or wooden skewers

Cook Mode Prevent your screen from going dark

Prepare the steak marinade: Whisk balsamic vinegar, honey, mustard, garlic, salt, and pepper. Add sirloin cubes, toss to coat, cover, and refrigerate 1-4 hours.
Marinate tomatoes: Combine grape tomatoes, olive oil, and rosemary in a bowl; set aside.
Cook potatoes: Boil baby potatoes in salted water for 10-15 minutes until tender. Drain and cool slightly.
Assemble kebabs: Alternate threading steak cubes, marinated tomatoes, and boiled potatoes onto skewers evenly.
Grill: Preheat grill to medium-high heat. Grill kebabs 8-10 minutes, turning occasionally, until steak is cooked to desired doneness and vegetables have a slight char.
Serve: Remove from grill, rest a few minutes, then serve hot.

Marinate steak at least 1 hour (max 4 hours) for best flavor.

Soak wooden skewers 30 minutes before grilling to prevent burning.

Potatoes are pre-cooked to ensure they’re tender when grilled.

Can broil in oven or cook on stovetop grill pan if no outdoor grill available.

Store leftovers in airtight container in fridge up to 3 days; reheat in oven or grill.