Sort ingredients
tricolorpinto
QR Code
Listen
Pdf
Cut the tenderloin steak into cubes.
Skewer the cubed meat.
Season the skewered meat with salt and pepper.
Refrigerate the skewered meat for at least 3 hours.
Make a rosemary garlic butter sauce.
Preheat a cast iron grill until smoking hot.
Cook the steak skewers for 2 minutes on one side, then flip and cook for another 2 minutes.
Cook the steak skewers for 1 minute on the two remaining sides.
Serve the steak skewers over chives and drizzle with the rosemary garlic butter.
Serve with a horseradish aoli.