2.5 lbs steak sirloin
cut into 1.5- inch cubes
(the thicker the stalk, the better)
¼ cup balsamic glaze
¾ cup olive oil
1 teaspoon salt
1 tablespoon Dijon mustard
Mix all of the marinade ingredients together and pour it into a bag.
Add meat to the bag and place in the refrigerator to marinate for at least an hour.
Separate rosemary and peel off the leave, leaving a small amount at the top.
When the meat is ready, place it on the rosemary skewer until each skewer is full.
Grill skewers until beef is well-seared on all sides, about 3 minutes per side.