Rosemary Steak Skewers with Balsamic Glaze
Angus steak marinated in a balsamic glaze and then skewered on a piece of rosemary with cherry tomatoes and grilled to perfection.
- 2.5 pounds Sirloin steak cut into 1 1/2 inch cubes
- 1 pound Cherry or Grape tomatoes
- Freshy Rosemary the thicker the stalk the better
- ¼ cup Balsamic glaze
- ¾ cup Vegetable oil
- 1 teaspoon Salt
- 1 tablespoon Dijon mustard
Mix all of the marinade ingredients together and pour it into a bag.
Add meat to the bag and place in the refrigerator to marinate for at least an hour.
Separate rosemary and peels off the leave, leaving a small amount at the top.
When the meat is ready place it on the rosemary skewer alternating beef and tomatoes until each skewer is full.
Grill skewers until beef is well seared on all sides, about 3 minutes per side.
Calories: 521kcal | Carbohydrates: 7g | Protein: 42g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 115mg | Sodium: 527mg | Potassium: 825mg | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 10.4mg | Calcium: 60mg | Iron: 3.3mg