Balsamic Rosemary Steak Kabobs
Juicy steak kabobs in a rosemary and balsamic infusion, cooked perfectly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 pounds Beef sirloin cut into 1-inch cubes
- ½ cup Balsamic vinegar
- ¼ cup Olive oil
- 3 cloves Garlic minced
- 2 tablespoons Fresh rosemary chopped
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 Red bell pepper cut into chunks
- 1 Green bell pepper cut into chunks
- 1 medium Onion chunked up
Instructions
Instructions
- In a big bowl, whisk together balsamic vinegar, olive oil, minced garlic, chopped rosemary, salt, and pepper for the marinade.
- Toss beef cubes into the marinade, coat them well, cover and refrigerate for at least 30 minutes.
- Preheat the pressure cooker on the sauté setting to sear the meat lightly.
- Thread marinated beef, red and green bell peppers, and onion onto skewers, alternating ingredients.
- Place kabobs inside the pressure cooker on the trivet, seal the lid, and set to high pressure for 6 minutes.
- Allow pressure to release naturally for 10 minutes before venting. Let kabobs rest for a few minutes before serving.
Notes
Serve the kabobs with extra fresh rosemary or a balsamic glaze if desired.