Wash and dry all produce. Preheat the broiler, oven, or grill to high. Soak the skewers in a shallow dish of water. Take the butter out of the fridge to allow it to come to room temperature. Peel and mince the garlic. Strip the rosemary of the sprigs, then finely chop the leaves (you’ll want about 2 teaspoons). Halve the lemon. Trim the ends of the green beans.

Toss the beef tips in a medium bowl with the rosemary, half the garlic, and a drizzle of olive oil. Season generously with salt and pepper.

Make the garlic bread: In a small bowl, combine 1 Tablespoon butter and as much remaining garlic as you like. Season with salt and pepper. Halve the ciabatta and spread the butter onto the two halves.

Toss the green beans and tomatoes on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place the green beans and tomatoes under the broiler for 5-6 minutes, until charred. Remove from oven and set aside. Squeeze the lemon halves over the baking sheet, then tent with foil to keep warm.

While the veggies broil, thread the beef onto the skewers and place onto another baking sheet. Broil 5-6 minutes, until slightly charred.

Broil the garlic bread: With 3 minutes to go on the beef skewers, place the ciabatta, butter-side up, on the same baking sheet. Broil 2-3 minutes, until toasted. Cut into 4 slices. Serve the rosemary beef skewers with the green beans, tomatoes, and garlic ciabatta.