Steak skewer with pepper rosemary oil

Name: steak skewer with pepper rosemary oil
Cook time: 10 min
Total time: 160 min
Yield: 4
Cuisine: Argentinian
Ingredients: tray rosemary a 15 g; 2 Red peppers; 300 ml olive oil; 500 g steak; 2 toes garlic finely chopped

A nice argentinian recipe. The main course contains the following ingredients: meat, rosemary (a 15 g), red peppers, olive oil, steak and garlic (finely chopped).

Ingredients

Kitchen Stuff

4 skewers, soaked in water for at least 30 minutes
barbecue or grill pan
resealable bottle (capacity 0.5 liters)

Directions

Put a few sprigs of rosemary in the bottle, cut the needles fine and keep separate. Cut 1 pepper horizontally in half, the other slices and put both in the bottle. Pour in the oil. Close the bottle and leave for at least 2 hours.
Cut the steak into equal pieces and sprinkle with the chopped rosemary. Mix 3 tbsp of the pepper-rosemary oil with the garlic and scoop with the steak. Leave to marinate for 30 minutes and reach room temperature.
Light the barbecue or heat the grill pan. Thread the steak on the skewers and toast the skewers 4 min. (Rare) to 10 min. (Well done). Times regularly. Let them rest for 2 minutes and serve. Drizzle with a little oil if necessary.