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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.
Course Dinner
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 6
Calories 521kcal
Author Kat Jeter & Melinda Caldwell


  • 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