Prepare the beef by cutting it into large cubes if using steak or thin steak cuts. Place the pieces in a zip-top bag.

Add the olive oil and bay leaf (or rosemary), mix lightly, and marinate in the refrigerator for 30 minutes to overnight. Remove the bay leaf before cooking. (You can freeze the marinated meat—just thaw in the fridge the day before using.)

If the oil has solidified, let the meat come to room temperature. Gently pound the meat through the bag with a rolling pin to tenderize, then thread onto barbecue skewers.

For extra juiciness, alternate pieces of fat between the meat cubes if desired.

Season with salt and pepper, then grill over direct heat in a fish grill until cooked through, about 4–5 minutes depending on the size of the pieces.

For easy cleanup, line the bottom of the grill with aluminum foil. Once cooled, the fat will solidify and you can simply discard the foil.

Serve with extra steak seasoning, coarse salt, or black pepper to taste.