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.
18 stems of fresh rosemary- strong enough to use as skewers1 3/4 pound skirt steak, trimmed of membranes and silver skinExtra virgin olive oilKosher salt and freshly ground black pepper1 tablespoon lemon peel, finely minced1 cloves garlic, minced1 teaspoon finely chopped rosemary1/3 cup chopped parsley25-30 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.
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