- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes
- In a large resealable plastic bag, combine the first nine ingredients; add beef; seal bag and turn to coat. Refrigerate for at least 2 hours or overnight, turning occasionally.
- Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), turning occasionally. Yield: 6 skewers.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Succulent Beef Skewers
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"I'm a sucker for meat on a stick and these are so yummy!"
"You must try this one - it is a terrific marinade. IF you have leftovers, there will be an argument about who gets them. I used about 2 T. brown sugar just because...."
"This is a family favorite. I use it for not only kabobs, but also flank steaks and london broil. It's truly succulent and requested again and again."