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Flavorful Balsamic-Glazed Steak Kabobs

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These balsamic-glazed steak and veggie kabobs are quick, easy, and perfect for grilling. They feature juicy steak cubes and caramelized veggies coated in a tangy-sweet balsamic glaze, making them a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1.5 pounds flank steak or sirloin, cut into 1-inch cubes
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 8 ounces button mushrooms, cleaned and stems trimmed
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prepare the marinade by whisking together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper in a medium bowl.
  2. Add the cubed steak to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes up to 4 hours.
  3. While the steak marinates, cut the bell peppers into 1-inch pieces, wedge the red onion, clean the mushrooms, rinse and pat dry the cherry tomatoes. Toss all veggies lightly with olive oil and a pinch of salt.
  4. Thread steak and vegetables alternately onto skewers, leaving space between pieces for even cooking.
  5. Preheat the grill to medium-high heat (about 400°F).
  6. Grill the kabobs for 10-12 minutes, turning once after 5-6 minutes, until steak reaches medium-rare to medium (130-140°F).
  7. Brush kabobs with leftover marinade or additional balsamic glaze during the last 2-3 minutes of grilling to build a sticky coating, watching carefully to avoid flare-ups.
  8. Remove kabobs from grill and let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use a meat thermometer to check doneness for best results. If grilling is not available, use a grill pan or broiler, turning frequently to avoid burning the glaze. Marinate steak for at least 30 minutes for flavor and tenderness. Let kabobs rest after grilling to lock in juices.

Nutrition

Keywords: balsamic-glazed steak kabobs, grilled steak kabobs, easy dinner, balsamic glaze, steak and veggie kabobs, summer grilling, quick steak recipe

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