Whiskey-Glazed Steak, Mushroom, and Potato Kabobs

Whiskey-Glazed Steak, Mushroom, and Potato Kabobs

Fresh rosemary branches used as skewers create a mouthwatering aroma while cooking these kabobs that meat-and-potato lovers will devour.

Whiskey-Glazed Steak, Mushroom, and Potato Kabobs
  • ¾ pound small red potatoes
  • 1 tablespoon plus ¾ teaspoon kosher salt, divided
  • ½ cup whiskey*
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon cane syrup
  • ¼ cup plus 1 tablespoon olive oil, divided, plus extra for brushing
  • 1 tablespoon plus 1 teaspoon minced garlic, divided
  • 1 pound beef sirloin, cut into 1-inch pieces
  • 1 (8-ounce) package baby portobello mushrooms, large mushrooms halved
  • 1 small red onion, cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 8- to 10-inch-long fresh rosemary branches
  • ½ teaspoon ground black pepper
  1. In a medium cast-iron Dutch oven, bring potatoes, 1 tablespoon salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat, and simmer until potatoes are fork-tender, about 10 minutes. Drain well; let cool for 30 minutes.
  2. In a liquid measuring cup, whisk together whiskey, vinegar, Worcestershire, mustard, tomato paste, and cane syrup; reserve ½ cup whiskey mixture in a small bowl. Whisk ¼ cup oil and 1 tablespoon garlic into remaining whiskey mixture.
  3. In large a resealable plastic bag, combine whiskey mixture, beef, mushrooms, onion, and potatoes; seal bag, turning to coat. Refrigerate for 1 to 2 hours, turning bags occasionally.
  4. Drain beef and vegetables, discarding marinade; pat dry with paper towels. Let stand at room temperature for 30 minutes.
  5. In a small cast-iron skillet, heat remaining 1 tablespoon oil over medium heat. Add remaining 1 teaspoon garlic; cook for 1 minute. Stir in reserved ½ cup whiskey mixture; bring to a boil, stirring occasionally. Cook until mixture reduces to ¼ cup, 4 to 5 minutes. Remove from heat; whisk in butter until melted. Let cool.
  6. Strip rosemary leaves off branches except for top 1 inch; cut end of each branch on an angle to create a sharp tip. Thread beef and vegetables onto branches as desired; sprinkle remaining ¾ teaspoon salt and pepper onto branches.
  7. Heat a cast-iron grill pan over medium-high heat. Reduce heat to medium; brush with oil. Working in batches if needed, add branches to grill pan in a single layer; cover with foil. Cook, turning occasionally and brushing with whiskey mixture, until vegetables are tender and an instant-read thermometer inserted in beef registers 135° for medium, or to desired doneness, 3 to 4 minutes per side. Let stand for 5 minutes before serving.
*We used Jack Daniel’s.