Dirigo Dish: Balsamic Steak Skewers

The start of summer means grilling! (Not in the mood to grill? Just cook the skewers under the broiler!) Try these tasty and fresh steak skewers from the American Heart Association with mixed veggies and roasted sweet potatoes. Yum! Find even more heart healthy recipes at www.heart.org!


4 Servings

For the skewers:

  • 12 (12-inch) skewers
  • 3/4 lb beef sirloin (visible fat removed, cut into 1-inch pieces)
  • 5 Tbsp balsamic vinegar (divided)
  • 1 teaspoon dried rosemary
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon pepper (divided)
  • 1/2 cup packed basil leaves
  • 2 Tbsp canola oil
  • 1 tablespoon water
  • 1 teaspoon mustard
  • 1 pint grape tomatoes
  • 1 (10-ounce) container white mushrooms (whole, ends trimmed, halved)
  • 1 bell pepper (seeded, cut into 1-inch pieces)
  • 1 medium zucchini, sliced into 1-inch rounds

For the sweet potatoes:

  • 1 pound sweet potatoes, cut into 1/4-inch rounds
  • 1 tablespoon canola oil
  • 1 tablespoon sweet paprika
  • 2 teaspoons sodium-free chile powder
  • 1/8 teaspoon ground black pepper


For the skewers:

  • If using bamboo skewers, soak in water for 20 to 30 minutes.
  • Trim and discard the fat from the sirloin. Cut the lean sirloin into 1-inch pieces and add into a large Ziploc bag, along with 2 tablespoons balsamic vinegar, rosemary, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Let marinate for 30 minutes while preparing remaining ingredients.
  • Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
  • Make a vinaigrette: In the bowl of a food processor, add remaining 3 tablespoons balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, basil, oil, water, and mustard. Process until smooth, about 30 seconds to 1 minute. Transfer to a small bowl and reserve.
  • To make the vegetable skewers, thread the vegetables in an order like, for example, tomato, mushroom half, bell pepper piece, and zucchini (threaded horizontally through the zucchini round). Repeat, dividing the ingredients evenly between 8 skewers.
  • Thread the steak pieces onto the remaining 4 skewers, dividing evenly between the skewers.
  • To cook, prepare the grill to medium-high heat. Coat the grates with nonstick cooking spray. Add all the skewers to the grill. Cook, turning occasionally, until meat is desired temperature and vegetables are softened, 8 to 12 minutes. Transfer to a platter, cover with foil, and reserve.
  • To serve, drizzle the reserved vinaigrette over the vegetable skewers.

For the sweet potatoes:

  • Prepare the grill for medium-high heat. Coat the grates with nonstick cooking spray.
  • Cut the sweet potatoes into ¼-inch rounds. Add to a bowl along with oil, paprika, chile powder, and pepper. Mix to combine.
  • Spread out the sweet potato rounds onto the grill. Cover the grill and cook until sweet potatoes are tender, turning once, about 10 to 12 minutes depending on thickness. Serve sweet potatoes with skewers. 

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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