Balsamic Steak Kabobs

Tender, juicy, tangy steak with roasted tomatoes make these Balsamic Steak Kabobs the ultimate dinner during the summer! Perfect for quick and easy dinners during the weeknight, parties in the backyard or you can make them on your stove top in a grill pan! With only 5 ingredients it doesn’t get better than these!

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Who’s ready for grilling season? I am so ready for backyard BBQs, warm summer nights and yummy dinners like these balsamic steak kabobs! Tender steak slathered with a super-easy balsamic BBQ glaze with fresh tomatoes is my favorite kind of summer eating.

If you don’t have an outdoor grill you can use a grill pan to make them on the stove, too! We love to use ours when the weather doesn’t cooperate – you never know here in Minnesota, it could be snowing in May! I can’t wait to dig into all the potato salad, pasta salad this summer and these amazing steak kabobs will definitely be on the menu, too.

You only need three ingredients for the marinade plus steak and tomatoes – in other words, a simple five-ingredient dinner recipe! I know you’re going to love this one – you’ll make it on repeat all summer long!

Best Steak for Kabobs

There are several cuts of beef that are great for kabobs and my favorite to use is sirloin steak. It’s leaner, cooks fast and has a really great flavor. Plus, it’s not super expensive, which is nice! Here are some other cuts you can use for this recipe, too:

• If you want to be really fancy and don’t mind spending extra use filet mignon. Super tender and so delicious!
• Ribeye steaks also work well or you could try a porterhouse steak.
• Tenderloin is another option, too!

For the steak, all you have to do is cut it into 1″ cubes. This will ensure they cook fast and evenly on the skewers.

Balsamic Marinade for Steak Kabobs

Only three ingredients for this marinade!

• Your favorite BBQ sauce
• Balsamic vinegar
• Dijon mustard

It’s little bit tangy, a little bit sweet and perfectly pairs with the beef. Just place the beef in a large bowl and cover it with most of the marinade. Reserve some of it to brush on the kabobs when you cook them.

Marinate the beef for three hours so it can soak up all the flavors!

How to Assemble

• First, if you are using wooden skewers be sure to soak them in water for at least 30 minutes before grilling. If you don’t, they will burn and fall apart on the grill. You can also invest in metal skewers if you have a tendency to soak wooden skewers like I do.
• This recipe makes enough for four kabobs – all you have to do is thread the beef and tomatoes onto each skewer in an alternating fashion. Be careful not to squeeze too many on one skewer – there should be a small amount of space between the meat and tomatoes. This will help them cook faster and more evenly.

Prepare the Grill and Cook!

• Preheat the grill to medium heat. Moisten a paper towel with some cooking oil and, using tongs to hold it, wipe the grill grates so they are lightly coated in oil. This will keep your kabobs from sticking while they cook.
• Place the skewers on the hot grill and close the lid. Cook them for about eight to nine minutes, turning them occasionally. During the last few minutes of cooking time, baste them with the reserved marinade. Once the beef reaches your desired doneness remove the skewers from the grill. We prefer the steak to be about 145 degrees F. which is cooked to medium.

You can also cook them on a grill pan on the stove over medium heat! Just heat the pan, coat it lightly with oil and cook them on all sides until cooked through. They may need a few minutes longer cooked this way, so just keep an eye on them.

Oven Directions

Although grilling gives these the best flavor you can also cook them in the oven. Preheat your oven to 425 degrees F. Place the kabobs on a foil lined baking sheet that is sprayed with non-stick spray. Place the baking sheet in the oven and bake for about 10-13 minutes or until internal temperature of steak is 145 degrees F, which is medium doneness.

Expert Tips

• Cube the steak into uniform size, about 1” cubes, so they cook evenly.
• Know your grill, different grills cook at different rates, so keep a close on these so you don’t overcook your steak.
• Marinate the steak for at least 3 hours.
• Use other vegetables that you have to mix it up. Great ideas include squash, zucchini, pepper, onions, mushrooms and more.

Serve it with this!

Want an easy side dish to serve alongside these kabobs? Here are some ideas you might like to try!

• Make my easy Parmesan orzo – it only takes 15 minutes!
• We love macaroni salad and my recipe is always a hit!
• 7-layer salad is a great side you can make ahead!
• My pesto pasta salad is all about the Italian flavors and goes great with the kabobs!

Ready to fire up the grill yet? I think you’re going to love these easy balsamic steak kabobs! The tender beef, juicy burst tomatoes all coated in that delicious balsamic glaze – this is a must-make for sure!

Have you tried this recipe? I’d love if you would rate it!! A five-star rating will make my day!

Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.11 from 29 votes

Balsamic Steak Kabobs

Tender Steak Marinated in a tangy balsamic vinaigrette and grilled to perfection with cherry tomatoes! 

Prep:10 minutes mins

Cook:10 minutes mins

Total:20 minutes mins

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4

skewers

Ingredients

• ▢ 1/4 c. balsamic vinegar
• ▢ 1/4 c. barbecue sauce
• ▢ 1 tsp Dijon mustard
• ▢ 1 lb sirloin steak cut into 1 in. cubes
• ▢ 2 c. cherry tomatoes

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Instructions

• In a large bowl whisk together the balsamic vinegar, barbecue sauce and dijon mustard. Reserve 1/4 c. of the marinade for basting. Marinate steak in marinade, tossing to coat for at least 3 hours.
• On four metal or soaked wood skewers thread beef and tomatoes in alternating fashion. Using a long-handled tongs rub a paper towel that's been moistened with cooking oil over grill grates to lightly coat them.
• Place skewers on grill over medium heat, cover grill and grill until beef reaches desired doneness, about 8-9 minutes turning kebabs occasionally. Or broil about 4 inches from heat for 6-9 minutes. Turn occasionally and baste with reserved marinade during last three minutes of cooking.

Tips

Best Steak for Kebabs

There are several cuts of beef that are great for kebabs and my favorite to use is sirloin steak. It's leaner, cooks fast and has a really great flavor. Plus, it's not super expensive, which is nice! Here are some other cuts you can use for this recipe, too:

• If you want to be really fancy and don't mind spending extra use filet mignon. Super tender and so delicious!
• Ribeye steaks also work well or you could try a porterhouse steak.
• Tenderloin is another option, too!

Oven Directions

Although grilling gives these the best flavor you can also cook them in the oven. Preheat your oven to 425 degrees F. Place the kebabs on a foil lined baking sheet that is sprayed with non-stick spray. Place the baking sheet in the oven and bake for about 10-13 minutes or until internal temperature of steak is 145 degrees F, which is medium doneness. 

Expert Tips

• Cube the steak into uniform size, about 1'' cubes, so they cook evenly. 
• Know your grill, different grills cook at different rates, so keep a close on these so you don't overcook your steak. 
• Marinate the steak for at least 3 hours. 
• Use other vegetables that you have to mix it up. Great ideas include squash, zucchini, pepper, onions, mushrooms and more. 

Video

Nutrition Information

Serving: 1kebab, Calories: 213kcal (11%), Carbohydrates: 13g (4%), Protein: 26g (52%), Fat: 5g (8%), Saturated Fat: 1g (6%), Cholesterol: 69mg (23%), Sodium: 247mg (11%), Potassium: 696mg (20%), Sugar: 10g (11%), Vitamin A: 610IU (12%), Vitamin C: 27mg (33%), Calcium: 54mg (5%), Iron: 2.9mg (16%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Recipe from: Taste of Home