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INGREDIENTS
1/2 cup extra virgin olive oil
2 tbs. fresh minced oregano leaves
1 clove of garlic minced
salt and fresh ground pepper to taste
1 1/2 lbs. ribeye or filet mignon ( cut 1 inch by 1 inch)

DIRECTIONS
Place oregano, garlic, oil, and salt/pepper in a pyrex bowl
Add beef to mixture and put in refrigerator to marinate  ( overnight)
Remove meat from marinade and skewer onto lemongrass skewers or bamboo that has been soaked in water for at least a half hour

Grill over direct medium-high heat for 4 to 5 mins. ( turning occasionally)
*  Good served with couscous or fresh vegetable salad