Step 1Trim the steak of fat and connective tissue. Cut the meat into even pieces approximately 1 by 1 ½ inches and ½ inch thick. Season the pieces with salt and pepper.
Step 2Thread the meat lengthwise onto a metal skewer. Remove the meat from the metal skewer and thread the piece of meat onto the rosemary skewer. Proceed like this until 3 to 5 pieces are in place on each rosemary skewer. Cover and refrigerate until ready to grill. This can be done up to 1 day in advance.
Step 3Grill the skewers over medium heat using a charcoal or gas grill to desired doneness, 5 to 7 minutes, and brush with olive oil as they are turned. Rest for a few minutes before serving.