Rosemary Beef Skewers
courtesy of Chef Shannon Kimball
2 lb. Beef teris major or top sirloin steak, about 1-inch thick
1/8 cup grapeseed oil
1/8 cup Rosemary olive oil
1/8 cup Dijon-style mustard
2 tablespoons fresh rosemary leaves, minced
1/2 pound fresh asparagus, cut into 1 inch spears
1/4 pound cherry tomatoes
2 tablespoons ground coffee
salt & pepper, to taste
Espresso Balsamic vinegar, for glazingRosemary or bamboo skewers
Cut beef into 1-inch cubes.
Combine grapeseed oil, olive oil, mustard and rosemary; pour over beef in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 2 hours, turning bag over occasionally.
Skewer beef and vegetables alternately onto skewers. Sprinkle with coffee, salt & pepper.
Grill over hot coals 2-3 minutes on each side (for medium-rare), or to desired doneness.
Drizzle with Espresso Balsamic and serve.