Recipe: Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

Wisconsin Beef Council
Published: Jul. 13, 2022 at 11:48 AM CDT
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WAUSAU, Wis. (WSAW) - Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, or a smoker, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness. Angie Horkan from the Wisconsin Beef Council explained how to be the master of the grill this summer with these recipes.


  • 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
  • 1 Tbsp steak seasoning blend
  • 1 Tbsp olive oil
  • 8 oz red-skinned potatoes
  • 4 oz cherry tomatoes
  • 4 oz baby portobello mushrooms

Basting Sauce

  • 4 Tbsp. salted butter
  • 1 tsp fresh rosemary, chopped
  • 2 tsp fresh parsley, chopped
  • 1.5 tsp fresh garlic, minced


  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped


  1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
  2. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
  3. Place kabobs 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, parsley mixture.


  1. In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally.

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