Balsamic Steak Skewers are a surefire way to elevate your grilling game. The tangy balsamic marinade seeps into the tender steak, giving it a burst of flavor that’s both savory and sweet. Whether you’re cooking for a crowd or just a casual night in, these skewers are the perfect mix of easy and impressive.
Table of Contents
Why I Love This Recipe
This has been my families go to marinade for YEARS. If you've been around these parts of WGC too, you'll see it's very similar to that of the balsamic dressing my mom still makes to this day. We are creatures of habit in this fam and the balsamic marinade with steak is next level.
The flaking of the steak for these Balsamic Steak Skewers is also my new favorite way to prep skewers. Imagine paper thin ribeye slices (a la a shabu shabu restaurant) stacked together, skewered and then grilled. It's absolutely heavenly and so delicate and delish.
FYI: These Balsamic Steak Skewers are part of an incredible 90-minute Late Summer Dinner Party Menu that will truly impress any guests and you won't break a sweat!
Ingredients & Substitutions
- Balsamic vinegar
- Olive oil
- Shallot
- Garlic cloves
- Kosher salt and freshly cracked black pepper
- Boneless Ribeye Steak
- Full ingredient list is in the recipe box below along with measurements and directions!
How to Make
Purée all ingredients except steak in a blender until smooth.
Trim any excess fat from ribeye and discard. Using a very sharp knife, thinly cut the ribeye into paper thin slices, about 1 inch x 4 inches. Once the steak is thinly sliced, layer the slices on top of each other and cut into 1 inch pieces. Keep the steak together and skewer the paper thin 1x1 inch cubes onto a skewer. Transfer to the marinade and let marinate for at least 2 hours before grilling, overnight if possible.
Remove skewers from marinade and discard the marinade.
Heat your grill to medium high heat.
Place the Balsamic Steak Skewers on the grill, making sure to evenly space them out for optimum char, and grill for about 2 minutes on each of the 4 sides. Remove and set aside to rest. Season the Balsamic Steak Skewers with some extra flaky sea salt before serving.
Tips & Tricks
Here are some tips for making perfect balsamic steak skewers:
- Choose the Right Cut of Meat: Opt for tender cuts like sirloin, ribeye, or filet mignon. These cuts are flavorful and remain tender even when grilled on skewers.
- Marinate for Flavor: Marinate the steak in balsamic vinegar, olive oil, garlic, and herbs for at least 30 minutes or up to 4 hours. The balsamic vinegar not only adds flavor but also helps tenderize the meat.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
- Preheat the Grill: Make sure your grill is hot before adding the skewers. A high heat will give the steak a nice sear while keeping it juicy inside.
- Watch the Grill Time: Steak cooks quickly on skewers. Grill for about 3-4 minutes per side for medium-rare, adjusting the time if you prefer a different doneness.
- Rest the Meat: Let the skewers rest for a few minutes after grilling. This allows the juices to redistribute, making the steak more tender and flavorful.
- Balsamic Glaze Finish: Brush the skewers with a balsamic glaze during the last minute of grilling for an extra layer of flavor and a beautiful glossy finish.
FAQ's
What is in a balsamic marinade?
A balsamic marinade typically contains balsamic vinegar, olive oil, garlic, herbs, and seasonings.
Similar Recipes
Balsamic Steak Skewers
Ingredients
- 4 tablespoon balsamic vinegar
- 6 tablespoon olive oil
- 1 small shallot peeled
- 6 cloves garlic peeled
- Kosher salt and freshly ground pepper to taste
- 2 pounds boneless ribeye steaks
Instructions
- Purée all ingredients except steak in a blender until smooth. Taste and adjust salt and pepper as needed.
- Trim any excess fat from ribeye and discard. Using a very sharp knife, thinly cut the ribeye into paper thin slices, about 1 inch x 4 inches. Once the steak is thinly sliced, layer the slices on top of each other and cut into 1 inch pieces. Keep the steak together and skewer the paper thin 1x1 inch cubes onto a skewer. Transfer to the marinade and let marinate for at least 2 hours before grilling, overnight if possible.
- Remove skewers from marinade and discard the marinade.
- Heat your grill to medium high heat.
- Place the skewers on the grill, making sure to evenly space them out for optimum char, and grill for about 2 minutes on each of the 4 sides. Remove and set aside to rest. Season with some extra flaky sea salt before serving.
