Description
Tender, sweet, tangy, and utterly perfect for fall grilling, these grilled balsamic beef skewers will be perfect for a weeknight meal, special occasion, or game day!
Ingredients
Units
Scale
- 1/2 cup Balsamic Vinegar
- 7 Tbsp Olive Oil
- 2 Tbsp High Quality Dijon Mustard, I use Maille
- 4 Garlic Cloves, minced
- 1/2 tsp Red Pepper Flakes
- Salt and Pepper
- 2 pounds Sirloin Steak tips, trimmed of fat and cut into 1 inch pieces
- 2 Red Onions, peeled and cut into wedges
Instructions
- Whisk vinegar, 1/2 cup of olive oil, mustard, garlic, pepper flakes, 1/2 tsp of salt, and 1/2 tsp of pepper together into a large bowl.
- Place 1/2 cup of the mixture into a small saucepan, and bring the mixture to a simmer to thicken, about 2-3 minutes when it has reached a simmer.
- Into the bowl with the remaining mixture, add in the steak, and toss to coat completely. Marinade the steak for 10-15 minutes.
- Skewer the onions and beef, with the onions at the ends, and the steak in the middle of the skewers.
- Heat the grill for 15 minutes, over high heat. Ensure that the grate is cleaned, and oiled.
- Cook the skewers on medium heat, turning and basting the skewers every 2 minutes, until the meat reaches 125 degrees (for medium-rare).
- Remove the skewers and plate them, allowing them to rest for 5 minutes.
Notes
From America’s Test Kitchen Diabetes cookbook – Grilled Balsamic Beef Skewers with Tomatoes and Salad recipe.