Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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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