This is not subtle steak. Our Chimichurri Olive Oil brings herby garlic heat, while our Pineapple Balsamic caramelizes into a sticky-sweet glaze that clings to the edges of the beef. It’s smoky, juicy, slightly spicy, and just tropical enough to make you feel like you planned ahead (even if you didn’t).

I N G R E D I E N T S : 

• 1½ lbs sirloin steak, cut into 1½-inch cubes
• 1 red bell pepper, chunked
• 1 red onion, chunked
• 2 cups fresh pineapple chunks
• ¼ cup Rocky Mountain Olive Oil Chimichurri Verde Infused Olive Oil
• 3 Tbsp Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• 1 tsp sea salt
• ½ tsp cracked black pepper

I N S T R U C T I O N S :

1. In a bowl, whisk Chimichurri Olive Oil, Pineapple Balsamic, salt, and pepper.
2. Toss steak in half the marinade. Marinate 30–60 minutes.
3. Thread steak, pineapple, onion, and pepper onto skewers.
4. Grill over medium-high heat 8–10 minutes, turning occasionally.
5. Brush with remaining marinade during the final 2 minutes.