Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

Just when you thought grilled Sirloin kabobs couldn't get better, this kabob recipe goes to new heights with a garlic rosemary butter sauce.

  • 35
    min
  • 4
    SERVINGS
  • 310
    Cal
  • 23 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
  • 1 Tbsp steak seasoning blend
  • 1 Tbsp olive oil
  • 8 oz red-skinned potatoes
  • 4 oz cherry tomatoes
  • 4 oz baby portobello mushrooms
Basting Sauce
  • 4 Tbsp. salted butter
  • 1 tsp fresh rosemary, chopped
  • 2 tsp fresh parsley, chopped
  • 1.5 tsp fresh garlic, minced
Garnish
  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped

Cooking:

  1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
  2. Cut beef  Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers. 
  3. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture. 
Basting Sauce
  1. In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally. 

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
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