Rosemary Olive Steak Skewers

OliveSkewerSteak

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?!

This recipe is brought to you in partnership with The California Olive Committee.

Summer is the perfect time to fire up the grill for easy weeknight dinners or for weekend cook-outs with friends.

These Rosemary Olive Steak Skewers are a MUST! With a few simple ingredients, you can have a main course that everyone will enjoy.

Rosemary Olive Steak Skewers

The slightly salty and mild flavor from the olives is an ideal pairing for the rich steak, while the rosemary adds a fresh, herby flavor that brings it all together. California Ripe Olives are, of course, our top choice for these skewers – their meaty texture holds up well to grilling and they pick up a nice hint of smokiness.

Serve these skewers with a side salad to keep it Paleo/Whole-30 friendly, or with a simple pasta salad or grain pilaf.

One quick note, if you find yourself making skewers often, pick up a set of stainless steel skewers. There’s no need pre-soak them as you do bamboo, and you can use them again and again throughout the summer.

Rosemary Olive Steak Skewers

MORE WAYS TO ENJOY CALIFORNIA RIPE OLIVES:

WATCH THE VIDEO FOR HOW TO MAKE THESE SKEWERS!

 

Rosemary Olive Steak Skewers Recipe

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  • 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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2 Comments / Reviews

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  1. 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)

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