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Categories: Grilled, Main courses

Rosemary steak skewers

Rosemary steak skewers
Maria Alejandra Cardona / Los Angeles Times

There is a magnetic pull to the holiday table, as if the wooden slats or available metal are somehow charged for the season with memory and expectation, with love and hunger. In many households, this pull comes first to the ... Read more

Total time: 40 minutes | Serves 6 to 8
Note: 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.
  • 3 pounds steak, such as top sirloin or filet mignon
  • Salt and pepper
  • 1 to 2 dozen rosemary skewers
  • Olive oil, for brushing

Step 1Trim 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.

Step 2Thread 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.

Step 3Grill 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.

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