Rosemary Skewers
with Garlic Ciabatta and Charred Veggies
We’ve tasted a whole lot of skewers in our day, but nothing compares to the flavor combo of rosemary, beef, and garlic. And just when we thought it couldn’t get any better, our expert chefs, Freida and Nate, tossed in some crisp green beans and juicy tomatoes. Needless to say, we’re in love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Sirloin Tips
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
4 clove
Garlic
¼ ounce
Rosemary
1 unit
Lemon
12 ounce
Green Beans
8 ounce
Heirloom Grape Tomatoes
8 unit
Wooden Skewers
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler (or grill) to high. Soak skewers in water. Remove butter from fridge to bring to room temperature. Mince garlic. Strip rosemary of sprigs, and finely chop leaves (you’ll want about 1 tsp). Halve lemon.
Toss sirloin tips in a medium bowl with rosemary, half the garlic, and a large drizzle of olive oil. Season generously with salt and pepper.
Make the garlic bread: Combine 2 TBSP butter and a pinch of garlic in a small bowl. Season with salt and pepper. Halve ciabattas and spread with garlic butter.
Toss green beans and tomatoes on a foil-lined baking sheet with a large drizzle of olive oil. Season with salt and pepper. Broil until charred, 5-6 minutes. Squeeze lemon over veggies, and tent with foil to keep warm.
While veggies broil, thread beef onto skewers. Place onto another baking sheet, and broil until slightly charred, 5-8 minutes.
Broil the garlic bread: Place ciabattas butter-side up on baking sheet with skewers. Broil until toasted, 2-3 minutes. Cut ciabatta into slices. Serve skewers with green beans, tomatoes, and garlic bread. Enjoy!
