Prepare the Steak Marinade:

• In a medium bowl, whisk together balsamic vinegar, honey, mustard, garlic, salt, and pepper. Add cubed steak, ensuring each piece is well-coated. Cover and refrigerate for at least 20 minutes, or overnight for maximum flavor.

Prepare the Tomato Marinade:

• In a small bowl, combine grape tomatoes, olive oil, and rosemary. Set aside to marinate while preparing the other ingredients.

Prepare the Potatoes:

• Place the baby potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 8–10 minutes. Drain and let cool slightly.

Assemble the Kebabs:

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill to medium heat. On each skewer, thread the ingredients in this order: potato, steak, tomato, repeating twice and ending with a potato.

Grill the Kebabs:

• Lightly oil the grill grates. Place the skewers on the preheated grill. Grill for about 5 minutes on each side, turning every 4 minutes until the steak reaches your desired doneness and the potatoes are heated through.

Notes:

Steak Variations:

• Sirloin is ideal, but you can use filet, ribeye, or New York strip. Adjust marination time depending on the cut.

Vegetarian Option:

• Replace steak with firm tofu cubes marinated in the same balsamic mixture.

Add Vegetables:

• Bell peppers, onions, or mushrooms can be added to the skewers for added flavor and variety.

Storage:

• Leftover kebabs can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.