With such big strong stalks of rosemary, it seemed like a waste to peel the leaves from the stem. Big, strong stems... insert your "that's what she said joke here." But seriously, they were woodsy and burly enough to use as a skewer. Like, a delicious flavor-infusing skewer. #SuckItBamboo
The morning before dinner, slice up your steaks into large chunks and toss in olive oil, balsamic vinegar, salt, pepper and a few bits of rosemary. Refrigerate and let it get good.
You'll poke a pilot hole through each steak bite with a skewer and then pass the rosemary stalk through, stem end first.
Grill over high-direct heat for about 3-4 minutes per side, taking care not to break the stalk when turning.
I ended up serving with a variation of my summer herb corn salad, this time adding one bunch of grilled green beans. Savor the summer while you still can.
Rosemary Steak Bites
1-2lbs sirloin steak, cut into 2-inch chunks
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
6-8 rosemary stalks
Whisk together olive oil, balsamic vinegar, salt and pepper. Roughly chop 2 stalks rosemary and stir into marinade, along with steak chunks. Refrigerate, covered, for a few hours.
Remove steak from fridge about 30 minutes before cooking. Use a skewer to poke pilot holes through the middle of each steak bite, and then load 3 onto each stalk of rosemary.
Grill over direct-high heat for 3-4 minutes per side, taking care not to break the rosemary when turning. Remove from grill when internal temperature of the steak is 120 degrees. Allow to rest for at least 5 minutes before serving. Enjoy!