Ingredients
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4 small fresh rosemary sprigs
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2 tsp crushed red pepper flakes
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1 cup extra virgin olive oil
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1 lb sirloin steak, cubed
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2 cloves garlic, crushed
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Wooden skewers, soaked in water at least 30 minutes
Steps
1
Place 2 sprigs rosemary, crushed red pepper flakes and olive oil in a 2-cup screw top jar. Allow to infuse at room temperature for 2 hours. Finely chop remaining rosemary leaves and set aside.
2
Toss steak cubes with chopped rosemary, 3 tbsp rosemary-chili oil and crushed garlic. Leave to marinate, covered, at room temperature for 30 min.
3
Fire up the grill or heat a ridged grill pan over high heat. Thread the steak onto skewers and grill for 4 min. (rare) to 10 min. (well done), turning regularly. Let skewers rest, covered loosely with foil, for 2 min. Serve, passing remaining rosemary-chili oil.
Tips
The flavored oil will keep for 2 weeks in the refrigerator. Drizzle it on meat, fish or grilled vegetables or use it as a base for a flavorful vinaigrette.
