Prep Time:15 mins
Cook Time:10 mins
Marinate Time:8 hrs
Total Time:8 hrs 25 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 727

% Daily Value *
Total Fat 46g59%
Saturated Fat 15g73%
Cholesterol 209mg70%
Sodium 809mg35%
Total Carbohydrate 12g4%
Dietary Fiber 1g3%
Total Sugars 8g
Protein 62g124%
Vitamin C 5mg5%
Calcium 85mg7%
Iron 5mg27%
Potassium 907mg19%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. half cup aged balsamic vinegar
  2. 1/4 cup olive oil
  3. 1 tablespoon Worcestershire sauce
  4. 6 garlic cloves, finely minced
  5. 1/2 cup sliced green onion
  6. 1 teaspoon freshly ground black pepper
  7. 2 teaspoons kosher salt
  8. 1/eight teaspoon cayenne pepper
  9. 2 teaspoons honey
  10. 1/4 cup sparkling rosemary leaves
  11. 2 pounds red meat top sirloin
  12. 4 skewers


Whisk balsamic vinegar, olive oil, Worcestershire sauce, garlic, green onion, salt, black pepper, cayenne, and honey together in a bowl. Add rosemary and set apart.

    Cut beef into cubes approximately 1 1/4- to one half- inch rectangular and add to marinade; stir to coat all cubes well. Wrap and refrigerate in a single day, tossing sometimes if possible.

    Thread red meat on 4 skewers, and pat dry with paper towels earlier than grilling. Save any excess marinade for basting.

    Grill over high warmth, basting once in a while with marinade, about 5 minutes in line with side for medium, or till red meat reaches desired doneness. Remove meat from grill and permit relaxation five mins earlier than serving.

    Meanwhile, convey ultimate marinade to a boil in a saucepan. Strain and use as a sauce for serving.