![['Close-up of juicy Balsamic Rosemary Steak Kabobs with vegetables on skewers.', 'Side view of grilled steak kabobs featuring golden potatoes and mushrooms.', 'Delicious Balsamic Rosemary Steak Kabobs on skewers, showcasing tender meat and fresh herbs.', 'Juicy rib eye steak kabobs with rosemary, potatoes, and mushrooms, ready to enjoy.']](https://quickflavorfix.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__4b29a389-c929-4798-af14-5fb5c08ecdaf_0.webp)
Balsamic Rosemary Steak Kabobs
Enjoy flavorful steak kabobs infused with balsamic and rosemary, perfect for grilling and sharing.
Ingredients
Vegetables
- 8 pieces new potatoes (baby Yukon Gold)
- 14-16 ounces rib eye steak
- 8 pieces button mushrooms
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1½ teaspoons salt
- ½ teaspoon fresh ground black pepper
- 4 metal or wood skewers skewers
Instructions
- Cut the steak into 8 or 16 pieces, season with ½ teaspoon salt and ½ teaspoon pepper.
- Marinate steak and mushrooms in olive oil, balsamic vinegar, rosemary, and garlic for 30 minutes to 2 hours.
- Cook potatoes in boiling water until fork-tender, about 5-7 minutes, then drain.
- Assemble skewers with steak, potatoes, and mushrooms, then grill for 5-6 minutes per side, flipping every 3 minutes.
- Sprinkle with remaining 1 teaspoon salt and serve immediately.
Notes
Ensure to soak wooden skewers in water if using wood to prevent burning.