Grilled Skirt Steak Skewers with Rosemary Gremolata
When I made these on the "Joanne Weir Gets Fresh" series, I used the best grill, the Big Green Egg! It fires up quickly and it's so easy to control the heat.
To Drink: Shiraz
18 stems of fresh rosemary- strong enough to use as skewers
1 3/4 pound skirt steak, trimmed of membranes and silver skin
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon lemon peel, finely minced
1 cloves garlic, minced
1 teaspoon finely chopped rosemary
1/3 cup chopped parsley
25-30 bamboo or wooden skewers for grilling
Remove leaves on three-quarters of each rosemary stem keeping the top leaves intact. These will be used as your skewers.
Lay the skirt steak out on a cutting board. Cut with the grain of mean into 7 to 8-inches long pieces. Next, cut across the grain, holding the knife almost parallel to the cutting board, into strips that are 1 1/2-inch wide and no more than ¼ inch thick. Place the steak slices in a non-reactive bowl. Toss with olive oil to coat and season with salt and pepper.
To make the gremolata, in a small bowl, combine the lemon peel, garlic, parsley and rosemary. Season with salt and pepper.
Preheat an outdoor or indoor cast-iron ridged grill. While the grill is preheating, thread the marinated skirt steak strips onto rosemary skewers.
You know your grill is hot enough when you can hold your hand 1 inch above the grill grates for one second and not longer.
Lay the skirt steak skewers on the hot grill and grill for 3 to 4 minutes per side, until medium rare. Remove from grill and place on a platter. Sprinkle the gremolata onto the top and serve immediately.