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!
Here starts the dreaded re-entry into the real world after two weeks of vacation. Ohhhh boy. I had finally found my groove of sleeping in, which for me, who wakes up at 4:30 on the nose whether I want to or not, was heaven in and of itself. Even 7:30 was a dream! But I’m ready for the next season, the next phase, the next round of it all, reinvigorated and ready to tackle whatever comes.
But it doesn’t mean I’m giving up entirely on one season yet – grilling season.
Just before we left we had our dear friend and her wee one visiting from Alaska, and one night I put Ben in charge of dinner, making these grilled balsamic beef skewers from America’s Test Kitchen’s Diabetes Cookbook. I’ve made quite a few things out of this book before, and since it had “grill” in it, thought it would be perfect for Ben to make.
We sat out on the patio that night after the babies had gone to bed, wine in hand, and devoured them all with a side of grilled zucchini from our garden and tomatoes. If heaven is a meal, that was it.
And now that we are back from vacation, I definitely need a reset on our diet. It was great to overindulge, but I’m planning on wolfing down some salads, and other low-carb options like these grilled balsamic beef skewers. Maybe even some of them ON a salad. Now that would be choice.
Need some other grilling ideas or sides to finish out summer and slide right into fall? Try these below!
Grilled Balsamic Beef Skewers
- 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
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.
Head 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.
From America’s Test Kitchen Diabetes cookbook – Grilled Balsamic Beef Skewers with Tomatoes and Salad recipe.