Balsamic Herb Marinated Grilled Steak Skewers

Fire up your grill—these Grilled Steak Skewers bring together tender sirloin, baby potatoes and a bright balsamic-herb marinade for a simple, satisfying “meat and potatoes” meal that’s perfect for weeknights or backyard gatherings.

A skewer—also known as a kabob—is a great way to grill bite-sized pieces of meat and vegetables quickly and evenly. In this recipe, classic flavors like rosemary, thyme and balsamic vinegar transform sirloin and baby potatoes into handheld skewers that are grilled until caramelized on the outside and juicy inside.

They’re easy to scale: make a batch for a family dinner or triple the ingredients for a party. This recipe yields about 8–10 hearty skewers, enough for roughly four people when served with simple sides.

Ingredients

• 2 cups baby potatoes – red or golden, about 1 inch diameter or smaller
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 teaspoons steak seasoning (or a simple mixture of salt, pepper, garlic powder and paprika)
• 3 garlic cloves, crushed
• 2 pounds top sirloin, trimmed and cut into 1-inch cubes (filet mignon can be used for a more tender result)

Instructions

1. Make the marinade. In a small bowl combine the chopped thyme and rosemary with the balsamic vinegar, olive oil, steak seasoning and crushed garlic. Whisk until blended.
2. Marinate the steak. Cut the sirloin into 1-inch cubes and place in a large resealable bag or non-reactive container. Pour about 3/4 cup of the marinade over the steak, seal, and toss to coat. Refrigerate and marinate at least 4 hours or overnight for sirloin. If you use filet mignon, 30 minutes up to 2 hours is sufficient.
3. Par-cook the potatoes. Bring a large pot of water to a boil. Add the baby potatoes and cook for about 15 minutes, or until just barely fork-tender. Drain and place the potatoes in a medium bowl. Pour the remaining marinade over the warm potatoes and toss to coat. Cover and chill until you’re ready to assemble the skewers.
4. Assemble the skewers. Remove the steak from the refrigerator and discard leftover marinade. Thread the steak cubes and seasoned potatoes onto skewers, alternating pieces. Leave a 1/4-inch gap between items so heat circulates and everything cooks evenly. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
5. Grill to finish. Heat the grill to medium-high, about 400–450°F. Place the skewers on the grill and cook about 4 minutes per side for medium-rare, or 6 minutes per side for medium, turning so all sides develop good color.
6. Rest before serving. Transfer skewers to a cutting board, tent loosely with foil and let rest 5–10 minutes to redistribute juices before serving.

Recipe tips

• Add vegetables: Bell peppers, red onion, zucchini or cherry tomatoes make great additions. Alternate steak, potato and veg on the skewer. More ingredients may increase the number of skewers you get from the recipe.
• Spacing matters: Leave a small gap between pieces to promote even cooking and caramelization.
• Best steak cuts: Top sirloin is flavorful and economical for skewers. For a more tender, luxurious bite, use filet mignon and shorten marinating time. Avoid very tough roasts that won’t tenderize adequately in this method.
• Oven option: If you don’t have a grill, broil the skewers on a rack set about 6 inches from the heat. Broil 4 minutes per side for medium-rare, 6 minutes per side for medium, flipping once.
• Wooden vs metal skewers: Metal skewers heat through and can help cook from the center; wooden skewers must be soaked to prevent burning.
• Marinade use: Reserve a portion of the marinade for the potatoes and discard any marinade that has touched raw meat before finishing the cooked skewers.

What to serve with the skewers

Because these skewers include baby potatoes, they can serve as a full meal. For a more varied plate, pair them with grilled vegetables, a leafy green salad, garlic butter asparagus, grilled corn, or a tangy slaw. Simple lemony or herb vinaigrettes, chimichurri or tzatziki also complement the grilled flavors.

More steak recipes to try

If you enjoy grilling steak, try variations like ribeye kabobs with chimichurri, peppercorn-crusted strip steak, steak salad, fajitas, steak tacos, sous-vide steak with rosemary and garlic, or marinated skirt steak. Each approach highlights different marinades and finishing techniques for varied flavor.

Notes & additional information

• Yield: This recipe makes about 8–10 skewers (roughly 4 servings). Adjust quantities to make more skewers for a crowd.
• Dietary: Naturally gluten-free and dairy-free, depending on the steak seasoning you use.
• Storage: Refrigerate leftover cooked skewers in an airtight container for up to 3 days. Reheat gently in a hot oven or on a grill to preserve texture.

Nutrition facts (approximate per serving)

Calories: 252 kcal; Carbohydrates: 7 g; Protein: 20 g; Fat: 15 g; Saturated Fat: 3 g; Cholesterol: 55 mg; Sodium: 58 mg; Potassium: 472 mg; Sugar: 1 g. These values are estimates and will vary with specific ingredients and portion sizes.