Sirloin Steak Kebabs with Garlic Rosemary Butter Recipe

Take grilled steak kebabs to new heights with a garlic rosemary butter sauce—plus marinade and grilling tips for other cuts just in time for Father’s Day
Grilled Sirloin Steak Kebabs with Garlic Rosemary Butter

Photo: Beef, It’s What’s For Dinner

It’s hard to beat a sizzling steak off the grill. While most cuts can taste great with just a pinch of salt and pepper, it’s always fun to explore variety and boost flavor with sauces and marinades that can take meat’s flavor to new heights. And, a kebab is always an approachable and fun way to make a meal.

Elevate your grilling game for Father’s Day and all season with these tips and recipe from Beef, It’s What’s For Dinner, the Cattlemen’s Beef Board and National Cattlemen’s Beef Association. Use the marinade tips when preparing a variety of cuts and check out the recipe, which uses a quick basting sauce for flavor, for an easy idea dad, a father figure in your life, and any other steak-lovers at your table will enjoy.

Beef Cuts

The different cuts of beef are as varied as the ways to prepare them. Before you fire up the grill, look for the perfect cut for this type of preparation. Some of the best cuts for grilling include strip (including filet mignon), flank, and rib-eye. Steaks with the bone in are good for grilling because they retain flavor. Also look for brisket, short loin, sirloin, chuck eye, and flat iron.

Marinade Tips

Marinades are beneficial in two ways: They add flavor or tenderize. A key is the length of marinating time. If you’re just looking to add flavor, you only need to marinate for 15 minutes to 2 hours. If you’re looking to tenderize cuts, you’ll want to marinate for 6 to 24 hours. Time also varies by cut: For tender beef cuts like rib or sirloin, marinate for 15 minutes up to 2 hours. For less tender beef cuts like round, marinate for 6 to 24 hours.

Keep in mind these tips:

  • Always marinate in the refrigerator, not at room temperature.
  • Allow ¼ to ½ cup of marinade for every pound of beef.
  • Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.
  • Sugary sauces and glazes can burn easily. If using these types of products, baste during the last few minutes of grilling to avoid charring.
  • If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least 1 minute before it can be used for basting or as a sauce.

Grilling Tips

  • Remove the steak from the refrigerator about 20 minutes prior to grilling, allowing it to warm up a bit. Use this time to let the grill heat up. It is best to trim visible fat before grilling to prevent flare-ups. If in a marinade, pat the meat dry with a paper towel to promote even browning and prevent steaming.
  • Use medium heat while cooking to ensure delicious, flavorful meat. High heat can overcook or char the outside of meat while the interior remains underdone. Once you begin grilling, let the steak develop a seared crust before flipping it.
  • Since beef is cooked to preferred levels of doneness, it’s best to measure the internal temperature to achieve desired results. Reach 145°F for medium-rare, 160°F for medium, and 175°F for well done. For medium-rare (145°F), 1-inch cuts of each take 11 to 15 minutes, 16 to 21 minutes, and 9 to 14 minutes, respectively.
  • For a cooking style that requires less attention, try indirect grilling, which positions the meat on the grill rack to the side of the heat rather than directly over it. Keeping the lid closed lets the grill cook like an oven from all sides. Good cuts for this method include rib-eye petite roast, strip petite roast, and top sirloin petite roast. Season beef with preferred herbs and spices. Prepare the grill (gas or charcoal) for indirect cooking according to manufacturer’s directions for medium heat. For charcoal grilling, position an aluminum drip pan in center under cooking grid to catch meat juices and divert heat. Place meat on grill and cover with the lid. Let cook 40 to 80 minutes, (depending on cut and size), turning once. When desired internal temperature is reached, tent meat with aluminum foil on a cutting board for 10 to 15 minute to preserve juices before serving. Season with salt after carving, as desired.

Grilled Sirloin Steak Kebabs with Garlic Rosemary Butter

Makes 4 Servings | Recipe courtesy Beef, It’s What’s For Dinner

Just when you thought grilled sirloin kebabs couldn’t get better, this recipe goes to new heights with a garlic rosemary butter sauce.

For the Basting Sauce
4 tablespoons butter
1½ teaspoons minced garlic
2 teaspoons fresh parsley
1 teaspoon fresh rosemary

8 ounces red-skinned potatoes
1 pound (1-inch-thick) boneless beef top sirloin steak
4 ounces portobello mushrooms
4 ounces cherry tomatoes
1 tablespoon olive oil
1 tablespoon steak seasoning blend
1 teaspoon fresh parsley, for garnish
1 teaspoon fresh rosemary, for garnish

  1. Make the basting sauce: In a small saucepan combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stovetop or on your grill until melted, stirring occasionally. Set aside.
  2. Cut potatoes into 1½-inch pieces. Place in microwave-safe dish and cover with vented plastic wrap. Microwave on high 6 to 8 minutes or until just tender, stirring once. Cool slightly.
  3. Cut beef into 1¼-inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl and toss. Alternately thread beef and vegetables onto metal skewers.
  4. Place kebabs 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 and parsley mixture.

Cook’s Note: Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.