Grilled Skirt Steak Skewers with Rosemary Gremolata

Instructions

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.