Rosemary Beef Skewers
Chef: Nathan Peisto
Time: 30-45 min.
Serves: 2-3 people
1 Lb skirt steak
4, 6-8” rosemary sprigs, fresh is best as they will not burn up on the grill
1 Tbsp salt
½ Tbsp pepper
½ Tbsp thyme
2 cloves garlic, finely chopped
½ Tbsp Dijon mustard
¼ cup olive oil
Cut the skirt steak into 2”x1” rectangles.
Combine the salt, pepper, thyme, garlic, Dijon and olive oil in a small bowl and mix together.
Coat the steak chunks in the seasoning paste.
Skewer the seasoned steak chunks with the rosemary, pushing the rosemary through each
piece twice, front and back. 4-5 pieces per skewer should be perfect.
Cook the skewers on a hot grill, approx. 3 minutes turning frequently.