Variation
Spicy Relish: Add half a finely minced serrano pepper to the blackberry mixture.
Beef · Main Dish · Grilling · American
Balsamic Glazed Steak Skewers with Blackberry Relish
Fire up the grill for these Balsamic Glazed Steak Skewers with Blackberry Relish. Tender sirloin meets a vibrant summer fruit salsa for the ultimate July cookout.
Prep
20 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Soak Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Tip: Place a weight on top of the skewers to ensure they stay submerged.
- 2
Prep the Steak
Pat the sirloin dry with paper towels to ensure a good sear. Cut into uniform 1-inch cubes.
Marinade & Sauce
- 1
Reduce Balsamic
Simmer balsamic vinegar and honey in a small saucepan until reduced by half.
Tip: The glaze should coat the back of a spoon.
How to Make Balsamic Glazed Steak Skewers with Blackberry Relish
Total time: 30 min · Yields 4 servings
- 1
Marinate the Steak
In a large bowl, whisk together the olive oil, minced garlic, salt, pepper, and 3 tablespoons of the reduced balsamic glaze. Toss the steak cubes in the mixture and let sit at room temperature for 15 minutes.
- 2
Thread the Skewers
Carefully thread 4 to 5 pieces of steak onto each skewer. Do not crowd the meat too tightly, as this prevents even cooking and browning between the cubes.
- 3
Prepare the Blackberry Relish
In a small mixing bowl, gently combine the quartered blackberries, minced shallot, lime juice, mint, and honey. Season with a tiny pinch of salt and set aside at room temperature so the flavors meld.
- 4
Grill the Skewers
Preheat your grill to medium-high heat. Place skewers on the grates and cook for 3 to 4 minutes per side. For medium-rare, aim for an internal temperature of 135 degrees Fahrenheit.
- 5
Glaze and Finish
During the final minute of grilling, brush the remaining balsamic glaze generously over all sides of the steak. The sugar in the glaze will caramelize quickly, so watch for flare-ups.
- 6
Rest and Serve
Remove the skewers from the grill and let them rest on a plate for 5 minutes. This allows the juices to redistribute, ensuring a tender bite.
Chef's Tips
- Choose top sirloin or New York strip for the best balance of tenderness and flavor.
- Make sure your grill is very hot before adding the meat to get those professional sear marks.
- Quarter the blackberries instead of mashing them to maintain a beautiful chunky texture in the relish.
- Do not marinate the steak for more than 30 minutes, as the acidity in the balsamic can begin to 'cook' the meat fibers.
What to Serve with Balsamic Glazed Steak Skewers with Blackberry Relish
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of fluffy quinoa or wild rice.
- Pass as an appetizer at a summer garden party.
- Plate alongside a simple arugula salad with shavings of parmesan.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Herb Swap: Use fresh basil or cilantro instead of mint for a different aromatic profile.
Variation
Cheese Addition: Serve with a sprinkle of crumbled goat cheese or gorgonzola for extra creaminess.
Storage & Reheating
Store leftover steak and relish in separate airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a skillet over medium heat to avoid overcooking.
Further reading
Frequently asked questions
Can I make these on a stovetop?
Yes, use a heavy cast iron grill pan over medium-high heat to replicate the charred texture of an outdoor grill.
How do I know when the steak is done?
Use an instant-read thermometer. 135-140°F is medium-rare, while 145°F is medium. Remember the temperature will rise slightly while resting.
Can I use frozen blackberries?
Frozen berries will be too soft once thawed and will turn the relish into a jam-like consistency. Fresh berries are highly recommended for the best texture.
What if my balsamic glaze is too thick?
Whisk in a teaspoon of warm water or lime juice to thin it out to a brushable consistency.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Always check your balsamic vinegar label to ensure no thickening agents containing gluten were added.
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