Step 1

Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).

Step 2

In a bowl or zipper-top plastic bag big enough to hold the steak, onions, and tomatoes, add olive oil, garlic, rosemary, and sage and stir or mash to combine. Add steak, onions, and tomatoes and toss to coat.

Step 3

Building one skewer at a time, thread one piece steak, one whole tomato, and one onion chunk (2 layers), pushing to the end with the handle.

Step 4

Repeat with additional steak and vegetables until the skewer is full, then repeat with additional skewers until all steak and veggies have been skewered. Season generously with salt and pepper (I use at least 2 teaspoons kosher salt and 1 teaspoon pepper).

Step 5

Preheat grill over medium-high heat for 10 minutes and clean and iil grates. Grill the skewers directly over high heat for 5 minutes. Transfer to indirect heat and continue to cook until your desired doneness is reached, about 3 to 7 minutes longer.

Step 6

While the skewers are grilling, brush slices of crusty bread with olive oil. Add to the grill and cook until golden brown, about 2 to 4 minutes. To serve, arrange skewers on a platter and serve with the bread.