Rosemary Beef Skewers

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Rosemary Beef Skewers

Makes 6 servings

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 glazing Rosemary 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.

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