Ingredients:
- 1 pound beef sirloin, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1-pint cherry tomatoes
- ¼ cup Jalapeno Premium Olive Oil, plus extra for drizzling
- ¼ cup Raspberry Dark Balsamic Vinegar
- 4 garlic cloves, minced
- Fresh rosemary sprigs, with the leaves partially removed (or wooden skewers, if preferred)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Herb Blend or herbs of your choice
For the Balsamic Reduction:
Instructions:- Preheat your oven to 425ºF (220ºC).
- Prepare the balsamic reduction by pouring ½ cup of balsamic vinegar into a small saucepan. Simmer over low heat until the vinegar thickens and reduces to about half its original volume. Set aside to cool.
- In a large bowl, combine the Jalapeno EVOO, ¼ cup raspberry dark balsamic, minced garlic, Italian seasoning, salt, and pepper.
- Add the beef cubes to the marinade and toss to coat evenly. Let the beef marinate for at least 15 minutes at room temperature.
- While the beef is marinating, prepare your rosemary skewers by stripping off most of the leaves, leaving some at the top for aesthetics and flavor.
- Thread the marinated beef, bell pepper pieces, and cherry tomatoes onto the rosemary skewers, alternating the ingredients for a colorful presentation.
- Arrange the skewers in a single layer on a baking sheet lined with parchment paper or a lightly greased roasting rack.
- Drizzle the skewers with a bit more EVOO and season with a pinch more salt and pepper if desired.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, then turn the skewers, and bake for an additional 10-12 minutes, or until the beef reaches your preferred level of doneness and the veggies are tender.
- Remove the skewers from the oven and let them rest for a couple of minutes.
- Drizzle the skewers with the balsamic reduction right before serving.
- Serve the oven-baked steak and veggie rosemary skewers hot, garnished with fresh herbs if desired.