Rosemary Olive Steak Skewers

What's a 4th of July cookout without steak skewers?! We teamed up with California Ripe Olives to make you these awesome Rosemary Olive Steak Skewers. Tender grilled sirloin…juicy olives…What more could you want?!

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Marinating time: 30 minutes
  • Yield: 8 skewers; 4 servings

Ingredients

  • 1 pound sirloin steak, cut into thin 2-inch strips (or use beef labeled "stir-fry beef")
  • 1 1/2 cups black and green California Ripe Olives
  • 1/3 large red onion, cut into pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Flat-leaf parsley, for serving

Method

1 Marinate the meat:​ Combine the steak strips, olives, onion pieces, olive oil, lemon juice, rosemary, salt, and pepper into a bowl. Stir to combine everything. Place in the refrigerator to marinate for 30 minutes. If using wood skewers, place in water at this time.

2 Assemble the skewers:​ When ready to grill, thread pieces of beef, onion, and olives onto the skewers. For longer pieces of beef, make an "S" shape as you thread onto the skewers.

3 Heat the grill: Heat a gas or charcoal grill to high heat, about 500°F or until you can hold your hand above the grate for 1 to 2 seconds.

4 Grill the steak skewers:​ When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the hot grill and cook, turning once or twice, until charred and the steak is cooked to your preferred level of doneness, about 6 minutes total for medium-rare or up to 10 minutes for well-done.

5 Serve​: Remove from the grill and place on a clean serving platter. Sprinkle with fresh parsley and serve.

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Comments

  • Tom

    ever consider using actual rosemary stems as skewers? We have many plants around here (Austin) and the ones that are non-landscaping varieties have long (12″-18″ stems. I clip off some when I get to those homes on our dog walk (yes, I asked permission) and use them on my grill. You still have to soak them, but leaving on the leaves really gives a strong flavor. Just remember to push the veggies and meat from the earth-end, not the top as the leaves will strip off.

    I am going to use your marinade this July 4th at a BYOM party (bring your own meat)