Balsamic Peach Steak Kebabs
These Balsamic Peach Steak Kebabs are a juicy, sweet, and savory summer treat! Perfectly grilled with a tangy balsamic glaze and fresh herbs for irresistible flavor.
Servings: 4 servings
Ingredients
- 1 pound sirloin steak cut into 1-inch cubes
- 2 ripe peaches pitted and cut into wedges
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- Skewers (wooden or metal)
Instructions
- In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, black pepper, rosemary, and thyme to prepare the marinade.
- Place the sirloin steak cubes into the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1 to 2 hours.
- While the steak is marinating, wash and pit the peaches, then slice them into wedges about the same size as the steak cubes.
- If using wooden skewers, soak them in water for 20 minutes to prevent burning. Alternate threading the steak cubes and peach wedges onto each skewer.
- Preheat your grill to medium-high heat. Grill the kebabs for about 3-4 minutes per side until steak is medium-rare to medium and peaches are caramelized.
- Remove kebabs from heat and let rest for a few minutes. Serve immediately with your choice of sides.
Equipment
- Medium Bowl
- Grill
- Skewers
Notes
- Marinate the steak for at least 30 minutes to ensure maximum flavor and tenderness.
- Soak wooden skewers before grilling to prevent them from burning.
- Use fresh ripe peaches for best texture and sweetness; avoid frozen if possible.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Try adding bell peppers or red onions on the skewers for extra flavor and color.