Balsamic Beef Skewers

Chunks of sirloin steak, soaked in a balsamic-red wine marinade, and grilled to perfection! The balsamic glaze, which is naturally sweeter than balsamic vinegar, adds the perfect balance to all the acidity (without adding sugar separately to the marinade). You can omit the tomatoes, but they add a tart burst of flavor that cuts through the rich and savory chunks of beef.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a zip-top plastic bag, combine first 8 ingredients; mix well.

Step 2

Add steak; Close bag and toss to coat.

Step 3

Allow to marinate for at least 6 hours (up to overnight) in refrigerator.

Step 4

Remove meat from marinade. Pat the pieces dry and set aside. Discard rosemary sprig. Add marinade to small saucepan (including the smashed garlic pieces!). Bring marinade to a gentle boil for 3 minutes. Reduce heat to low and simmer until thick enough to coat the back of a spoon.

Step 5

Thread the meat on skewers, adding a tomato or 2, and arranging how you'd like. *if using wooden skewers, soak them in water for 30 mins. before threading, this helps prevent them from burning,*

Step 6

Spray both sides of prepared skewers with cooking spray. Place kabobs on grill over medium-high heat.

Step 7

Cook kabobs approximately 5 minutes on each side. Brush with reduced marinade and serve with any extra for dipping!