Ingredients
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 1/4 cup Cento Organic Raw Unfiltered Apple Cider Vinegar
- 2 tbsp Cento Garlic Paste in a Tube
- 2 tsp Cento Oregano
- 1 tsp Dijon Mustard
- 1 1/2 lbs Sirloin Steak, cut into 2 inch cubes
- 1 can Cento Quartered Artichoke Hearts, drained
- 2 cups Cherry Tomatoes
- Cento Italian Balsamic Glaze, for drizzling
- Fresh Basil, chopped
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large bowl, whisk together olive oil, apple cider vinegar, garlic paste, oregano, Dijon mustard, salt, pepper, and red pepper flakes until combined. Add steak and toss to coat evenly. Cover and refrigerate for at least 30 minutes. If using wooden skewers, soak them in water while the steak marinates. Thread marinated steak, artichokes, and tomatoes onto skewers, alternating the ingredients. Lightly brush with olive oil and grill over medium-high heat for 8 to 12 minutes, turning every few minutes until the steak is cooked and tomatoes are blistered. Transfer to a serving platter, drizzle with balsamic glaze, and finish with basil. Serves 4-6.
