Balsamic Steak Brochettes
These easy steak and onion kebabs are great for a week night meal or to feed a crowd. They are super tasty, impressively pretty, and take less than an hour from start to finish.
Servings 4 People
Ingredients
- 4 Ribeye Steaks (find a good indie butcher, you won't be sorry)
- 3 largeish Sweet Onions
- EVOO (again, invest in a good bottle from a shop that specializes in oils)
- Sea Salt Flakes
- Fresh Ground Pepper
- Balsamic Reduction (if you can't find any, its easy to make your own)
- 10 Skewers for grilling (you may not need all ten, but its always better to have more than not enough)
Instructions
- Trim fat from steaks as needed, and cut into 1-2 inch cubes.
- In a bowl, toss cubed steak with EVOO until it is well coated, set aside.
- Cut onions into chunks that are approximately the same size as the steak cubes.
- In a separate bowl, gently toss the onion cubes with EVOO so that they as well are well coated.
- Thread steak and onion onto skewers, alternating steak and onion.
- Once skewers are ready for the grill, crack pepper over them, turning to make sure that they are evenly coated. Sprinkle sea salt liberally over skewers.
- Heat grill to 450 degrees.
- Grill skewers to desired level of done. But for the love of all that is holy, if you're going to grill them to well done, grab a shoe that is close to you and start gnawing on the sole, it'll save you both time and money, and get you essentially the same thing.
- Enjoy!
