Rosemary steak skewers

Time 40 minutes
Yields Serves 6 to 8
Rosemary steak skewers
(Maria Alejandra Cardona / Los Angeles Times)

Trim the steak of fat and connective tissue. Cut the meat into even pieces approximately 1 by 1 ½ inches and ½ inch thick. Season the pieces with salt and pepper.


Thread the meat lengthwise onto a metal skewer. Remove the meat from the metal skewer and thread the piece of meat onto the rosemary skewer. Proceed like this until 3 to 5 pieces are in place on each rosemary skewer. Cover and refrigerate until ready to grill. This can be done up to 1 day in advance.


Grill the skewers over medium heat using a charcoal or gas grill to desired doneness, 5 to 7 minutes, and brush with olive oil as they are turned. Rest for a few minutes before serving.

Adapted from a recipe by Andrea Crawford of the Roan Mills test kitchen. Rosemary skewers are easily fashioned from pieces of rosemary that are between 10 and 14 inches long. Using your fingers, strip off the lower leaves, leaving the top 3 to 6 inches intact. The stripped leaves can be saved in a bowl and left to dry for future use.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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