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Molasses-Balsamic Steak Kabobs With Green Tomatoes

Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell
Prep time 38 mins
Other time 30 mins
Yield Makes 4 to 6 servings
We also loved these kabobs with pork tenderloin and plums in place of steak and peaches.


  • 8 (12-inch) wooden or metal skewers
  • 1 (1 1/2-lb.) boneless sirloin steak, trimmed and cut into 1 1/2-inch pieces
  • 4 small, firm peaches, quartered
  • 2 medium-size green tomatoes, cut into eighths
  • 2 medium-size red onions, cut into eighths
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1/2 cup molasses
  • 1/4 cup balsamic vinegar

How to Make It

  1. Soak wooden skewers in water to cover 30 minutes.

  2. Preheat grill to 350° to 400° (medium-high) heat. Thread steak and next 3 ingredients alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.

  3. Grill kabobs, covered with grill lid, 4 minutes on each side. Baste with half of molasses mixture, and grill 2 minutes. Turn, baste with remaining half of molasses mixture, and grill 2 more minutes or until done.