These juicy Boneless Petite Sirloin Steak Skewers with Burrata and tomatoes are here to upgrade your grill game in the most delicious way. They’ve got that perfect charred edge, melty burrata on top, a balsamic drizzle, and a garlic herb oil that tastes like summer in every bite.
Why You’ll Love It
Alright ya'll, brace yourselves -- this is not your average petite sirloin steak recipe!
These balsamic glazed steak skewers bring major amalfi coast / steakhouse energy to your backyard.
We're using boneless petite sirloin steak—an underrated cut that grills up beautifully when handled right. With a quick balsamic marinade, a few minutes over medium-high heat on the grill, and a solid rest, you’ll get a good sear and tender, juicy bites every time.
And because I always love a cheesy edge, we’re finishing things with a creamy burrata topper (torn by hand, thank you very much), a drizzle of sweet balsamic glaze, and a garlicky herb oil made with fresh basil and red pepper flakes.
These skewers scream fancy even though they’re super easy to throw together—especially if you’ve already got the ingredients at home.
You can cook them on the grill for that flame-kissed flavor or swap in a cast iron skillet if that’s more your style.
Either way, make sure your steak comes to room temperature before cooking (trust me), and use a probe thermometer if you want precision.
These lil petite sirloin cooks fast, so give it some love, and it’ll love you right back.
Ingredients & Substitutions
Here’s what you’ll need to build these flavorful skewers. Most ingredients are simple and can be found at typical grocery stores. Feel free to riff on toppings or herb blends depending on what’s in your fridge or garden.
- Olive Oil: Used for the marinade, the herb oil, and to help the steak get a nice sear. Use a good-quality one if you can.
- Balsamic Vinegar: This adds tang and depth to the marinade. You can also splash in a little soy sauce for more umami.
- Honey Dijon Mustard: Brings a hint of sweetness and bite to the marinade. You can sub with regular Dijon or stone-ground mustard.
- Garlic Powder: For flavor without fuss. Fresh garlic would work too—just finely mince it.
- Kosher Salt: When cooking steaks, kosher salt is a must! Don’t skimp - it's always more than you think!
- Fresh Cracked Black Pepper: Adds texture and a sharp bite that balances the sweetness of the balsamic.
- Boneless Petite Sirloin Steak: A lean, affordable cut that grills up juicy and flavorful when marinated right. You could also try top sirloin steak or bottom sirloin if that’s what you have on hand. If you are rich and fancy, feel free to try this with filet mignon, too!
- Grape Tomatoes: Add color, a burst of sweetness, and that juicy, blistered tomato goodness that goes so well with burrata and steak.
- Balsamic Glaze: Drizzle this on top for that sweet-acidic finish.
- Burrata: The creamy, dreamy crown jewel of this dish. Use one large ball or a few smaller ones, torn right before serving. Stracciatella would also work.
- Flaky Salt & More Pepper: To finish. Don’t skip this part—it makes everything pop.
- Fresh Herbs: Basil is used in the herb oil, but you could also sprinkle more on top if you’ve got extra.
- Red Pepper Flakes: Just a little for a touch of heat in the herb oil.
- Garlic Clove: Minced and added to the herb oil for depth.
How to Make It
This dish comes together in just a few easy steps. Get your steak marinated, your skewers assembled, and your grill (or cast iron skillet) blazing hot—then finish things off with a fresh burrata situation that’ll make everyone lose their minds.
SOAK SKEWERS: Start by soaking wooden skewers in water for at least 30 minutes so they don’t burn on the grill.
MARINATE BEEF: In a large bowl, mix the olive oil, balsamic vinegar, honey dijon mustard, garlic powder, kosher salt, and cracked pepper. Add the steak cubes and toss until coated. Cover and refrigerate for 1 hour.
BRING TO ROOM TEMP: Let the marinated steak sit at room temperature for 30 minutes before grilling. This helps ensure even cooking and a good sear.
ASSEMBLE SKEWERS: Thread your skewers: one grape tomato, three steak cubes, another tomato, three more steak cubes, and finish with a tomato. Repeat until everything’s used up.
MAKE HERB OIL: In a small bowl, combine the olive oil, minced basil, garlic, red pepper flakes, and flaky salt. Set aside.
PREP GRILL: Heat your grill to high (around 450–500 degrees F). Clean the grates and rub with a halved onion for natural flavor and non-stick magic.
GRILL SKEWERS: Grill the steak skewers for 5–6 minutes per side, until the steak is charred and cooked to your preferred doneness and the tomatoes are blistered.
FINISH & SERVE: Remove from the grill and while still hot, sprinkle with flaky salt and cracked pepper. Drizzle with balsamic glaze, top with torn burrata, and spoon over the herb oil right before serving.
SAVE: If you have leftovers, store the steak and tomatoes in an airtight container in the fridge for up to 3 days. Reheat gently and add fresh burrata before serving.
What to Pair It With
These skewers are perfect alongside chimichurri grilled vegetables, a crunchy cucumber salad, or even some garlic bread to soak up all that burrata and balsamic glaze. Want to make it a full meal? Serve over a bed of arugula or rice and drizzle with extra herb oil.
And if that sounds absolutely delicious, be sure to try some of these tasty recipes, too!
- Skewered Watermelon with Tajin
- Garlic Steak Bites Appetizer with Boursin Cheese
- Steak Picado - Perfect for Tacos, Rice Bowls & More!
- The Best Easy Steak House Creamed Spinach Recipe
- The Best Grilled Boneless Skinless Chicken Thighs Recipe
Recipe
Balsamic Boneless Petite Sirloin Steak Skewers with Burrata
Equipment
- Wooden Skewers
Ingredients
For the Steak Skewers
- 3 tablespoon Olive Oil
- 3 tablespoon Balsamic Vinegar
- 2 tablespoon Honey Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- Fresh Cracked Black Pepper to taste
- 2 lbs Boneless Petite Sirloin Steak cut into 1-inch cubes
- 1 pint Grape Tomatoes
For the Topping:
- 2 tablespoon Balsamic Glaze
- 2 hefty pinches Flaky Salt
- a few cranks Fresh Cracked Black Pepper to taste
- 1 large ball Burrata hand-torn
For the Herb Oil Drizzle:
- 3 teaspoon Olive Oil
- 2 tablespoon Fresh Basil finely minced
- 1 clove Garlic finely minced
- ¼ teaspoon Red Pepper Flakes
- 1 hefty pinch Flaky Salt
Instructions
- Soak wooden skewers in water for at least 30 minutes.
- In a large bowl, mix olive oil, balsamic vinegar, honey dijon mustard, garlic powder, kosher salt, and black pepper. Add steak cubes and toss. Cover and refrigerate for 1 hour.
- Remove steak from fridge and let come to room temperature for 30 minutes.
- Thread one grape tomato, three steak cubes, another tomato, three more steak cubes, and finish with a tomato on each skewer.
- In a small bowl, mix olive oil, basil, garlic, red pepper flakes, and flaky salt to make the herb oil. Set aside.
- Preheat grill to high heat (about 450–500°F). Clean grates with a halved onion.
- Grill skewers 5–6 minutes per side until steak is charred and cooked to desired doneness and tomatoes are blistered.
- Remove from grill. Sprinkle with flaky salt and pepper, drizzle with balsamic glaze, then top with torn burrata, and spoon herb oil over the top.
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