Rosemary Olive Steak Skewers  Beef  61 reads

Rosemary Olive Steak Skewers

1 pound sirloin steak, cut into thin 2-inch strips (or use beef labeled "stir-fry beef")
1 1/2 cups black and green California Ripe Olives
1/3 large red onion, cut into pieces
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
Flat-leaf parsley, for serving

Combine the steak strips, olives, onion pieces, olive oil, lemon juice, rosemary, salt, and pepper into a bowl. Stir to combine everything. Place in the refrigerator to marinate for 30 minutes. If using wood skewers, place in water at this time.

When ready to grill, thread pieces of beef, onion, and olives onto the skewers. For longer pieces of beef, make an "S" shape as you thread onto the skewers.

Heat a gas or charcoal grill to high heat, about 500°F or until you can hold your hand above the grate for 1 to 2 seconds.

When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

Place the skewers on the hot grill and cook, turning once or twice, until charred and the steak is cooked to your preferred level of doneness, about 6 minutes total for medium-rare or up to 10 minutes for well-done.

Remove from the grill and place on a clean serving platter. Sprinkle with fresh parsley and serve.

serves 4


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