Serves 3
35 min
Rosemary Beef Skewers
Recipe GLPR3b38bf4524dc7b
Tender skirt steak marinated in a fragrant blend of fresh rosemary, garlic, Dijon mustard, and olive oil, then grilled on rosemary sprigs for added herbal flavor. A Mediterranean-inspired main course that's quick to prepare and bursting with savory, herbaceous notes.
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Ingredients
1 lb skirt steak
4 fresh rosemary sprigs, 6–8 inches long
1 tablespoon salt
½ tablespoon pepper
½ tablespoon dried thyme
2 cloves garlic, finely chopped
½ tablespoon Dijon mustard
¼ cup olive oil
Directions
Pat the skirt steak dry with paper towels. Cut the meat into bite-sized cubes or 2-inch pieces, removing any excess fat or connective tissue as needed.
In a small bowl, whisk together the salt, pepper, thyme, minced garlic, and Dijon mustard. Add the olive oil to the mixture and stir until well combined.
Place the beef pieces in a bowl or shallow dish. Pour the marinade over the meat and toss gently to coat all pieces evenly. Cover and refrigerate for at least 10 minutes while preparing the rosemary skewers.
Remove leaves from the lower two-thirds of each rosemary sprig, leaving the upper third leafy for a handle. Soak the prepared sprigs in water for 5 minutes if using a grill to prevent scorching.
Thread the marinated beef pieces onto each rosemary sprig, distributing the meat evenly along the length. Use 2–3 pieces of beef per skewer, depending on size.
Preheat your grill to medium-high heat (around 450°F) or heat a cast-iron grill pan over medium-high heat on the stovetop until smoking lightly.
Place the skewers on the hot grill or grill pan. Cook for 4–6 minutes on the first side without moving, allowing a light char to develop. Flip and cook for another 3–4 minutes until the internal temperature of the beef reaches a minimum of 145°F.
Transfer the skewers to a serving plate. Allow them to rest for 2–3 minutes before serving.
