We absolutely love a skewer recipe – these simple and quick grilled dishes are perfect for creating a stunning presentation when you don’t want to spend a ton of time cooking, and they work perfectly for nights when it’s a bit too hot to cook indoors. What makes skewers so unique though? Unlike traditional main courses, you thread your ingredients onto a skewer of your choice and grill up everything together, giving things an occasional baste with the spices and flavors of your choosing. While there are a lot of skewer recipes, we especially love this variation due to the incorporation of the Asian-balsamic sauce – this one-of-a-kind flavor makes this dish stand apart from most things you’ll see coming off the grill.
This dish only adds red onion to the skewers in addition to the cubed sirloin steak. For a complete macronutrient profile try adding additional vegetables. The inclusion of all sorts of food in this dish makes it a quick way to provide a one-dish meal, especially helpful for busier nights. The steak you use may be a bit on the pricier side (especially if you opt for grass-fed meat). While steak offers some awesome micronutrients including iron, Vitamin B, and Zinc, you can also opt for another cut depending on what you can afford.
To round out this meal serve it alongside leafy greens and a starch. However, if you’ve already added to your skewer a fun side option might be to serve these over a bed of cauliflower rice for a simple, Paleo-friendly platter.
Grilled Asian-Balsamic Steak Skewers Recipe
Protein: 52g / %
Carbs: 18g / %
Fat: 27g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 ½ lbs. sirloin steak, cubed
- 1 red onion, cubed
- 1/4 cup coconut aminos
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp. raw honey
- 3 garlic cloves, minced
- 1 tbsp. fresh ginger, grated
- Fresh parsley or cilantro, to garnish.
- Sea salt and freshly ground black pepper
- Bamboo or wood skewers, soaked in water
- In a bowl, combine the coconut aminos, balsamic vinegar, olive oil, honey, garlic and ginger; season with salt and pepper to taste.
- Add the steak to the marinade and marinate 2 to 4 hours in the refrigerator.
- Skewer the beef and onion alternatively on the wood skewers, reserving the remaining marinade for basting.
- Bring the marinade to a light boil over medium heat and simmer 10 to 15 minutes.
- Preheat grill to medium-high heat.
- Grill the beef skewers 2 to 3 minutes per side, basting with the sauce each turn.
- Serve the skewers topped with fresh cilantro or parsley.