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Glossy honey balsamic steak kebabs on a white ceramic platter on an outdoor wooden table, deeply charred beef cubes alternating with red onion, bright red cherry tomato skewers alongside, sticky da...
Sarah Mitchell

48-Hour Honey Balsamic Steak Kebabs

I used to think steak kebabs were a compromise — a way to stretch a small amount of expensive meat to feed a crowd. Then I started marinating the beef for 48 hours in honey and balsamic, and I realized kebabs can actually be better than a whole steak.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 pounds top sirloin or tri-tip, cut into 1.5-inch cubes
  • 1 large red onion, cut into 1-inch pieces
  • 1 pint cherry tomatoes
For the Honey Balsamic Marinade
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 3 tablespoons Dijon mustard
  • 6 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Equipment

  • Gas or charcoal grill
  • Large mixing bowl or zip-top bag
  • Metal or wooden skewers
  • Tongs
  • Instant-read thermometer
  • Whisk
  • Sharp knife

Method
 

  1. Whisk all the marinade ingredients together in a bowl until emulsified.
  2. Place the cubed steak in a large zip-top bag or glass container. Pour the marinade over, toss to coat, seal, and refrigerate for 24-48 hours (48 is ideal). Massage the bag every 12 hours to redistribute.
  3. If using wooden skewers, soak them in water for 30 minutes before grilling. Metal skewers can go on dry.
  4. Remove the steak from the marinade and thread onto skewers, alternating with red onion pieces. Thread cherry tomatoes on separate skewers (they cook faster than the steak).
  5. Let the skewers sit at room temperature for 20 minutes while the grill heats.
  6. Preheat your grill to high heat (450-500°F). Oil the grates well.
  7. Place the steak skewers on the grill and cook for 3-4 minutes per side for medium-rare (130°F internal), rotating to get all sides charred. Add the tomato skewers for the last 4 minutes.
  8. Transfer the skewers to a platter, tent with foil, and let rest for 5 minutes.
  9. Serve immediately, spooning any juices from the platter back over the skewers.

Notes

The real difference between good steak kebabs and great ones is the marinade time. Anything less than 24 hours and you're just flavoring the surface. At 48 hours, the balsamic and Dijon have penetrated the meat and changed the texture completely. Also, separate the tomatoes onto their own skewers — they cook much faster than the beef and turn to mush if they're on the same skewer. And don't skip the rest — 5 minutes tented with foil lets the juices redistribute so your first bite isn't a flood onto your plate.