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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 243.9
  • Total Fat: 13.8 g
  • Cholesterol: 75.7 mg
  • Sodium: 63.6 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 25.8 g

View full nutritional breakdown of Rosemary Balsamic Sirloin Kabobs calories by ingredient
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Rosemary Balsamic Sirloin Kabobs

Submitted by: MOTIVATION4LEA

Introduction

Simple and straight forward, this recipe could be made the day ahead of time, the morning of to save the marinade time. I make two pounds at once, marinade over night, and freeze off in portion sizes the next day while i skewer my kabob for dinner. That way, all you have to do is pull it out the night before and skewer it the next day just before grilling or baking. Simple and straight forward, this recipe could be made the day ahead of time, the morning of to save the marinade time. I make two pounds at once, marinade over night, and freeze off in portion sizes the next day while i skewer my kabob for dinner. That way, all you have to do is pull it out the night before and skewer it the next day just before grilling or baking.
Number of Servings: 2

Ingredients

    6 oz sirloin steak
    1T. olive oil
    3 T. Balsamic vinegar
    1 t. fresh or dried rosemary to your prefference
    salt and pepper to taste

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Directions

1. cube steak into about one inch cubes, as long as they're all about the same size they'll cook in the same time.
2. Combine remaining ingredients in a 1 Quart plastic bag, close, and shake to incorporate salt and pepper evenly. Add beef sirloin. Marinade for minimum an hour and half or over night. You could easily freeze into portion sizes for individual meals straight away and remove from freezer the night before.

Makes 2-3oz beef kabobs. Could add onion and peppers for a fuller kabob or add a side dish. Perfect for parties, light dinners with a side and salad, or leftover cold ontop of a salad with balsamic vinaigrette ( using same recipe of course)

Number of Servings: 2

Recipe submitted by SparkPeople user MOTIVATION4LEA.






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    Bet this is great with lamb, add both rosemary and mint in the marinade.
    Note to KCOLEGROVE - Try white balsamic. It's not as overpowering as the regular or add a teaspoon to begin with and more if you think it needs it when you take it out to sit before cooking. Vinegar helps tenderize the meat - 5/11/08

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  • Incredible!
    1 of 1 people found this review helpful
    yum! I cannot wait to make this! - 7/2/08

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this! Wonderful flavor, but the basalmic was a bit overpowering. I will not marinate them as long next time or not use as much basalmic. I marinated them overnight. - 4/28/08

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  • this was tasty. I broiled it with veggies. very very good. - 3/27/10

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  • Amazing! Great flavor and they turned out very tender. - 8/12/09

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  • I'm gonna make this more often. was a great meal to get rid of the winter blues and remind you of the summer fun ^_^ thank you. - 1/17/09

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