Things have been a bit crazy lately and consequently I don't have as much time to try new recipes as I'd like to. But this recipe from an old issue of Everyday Food magazine was simple, quick and tasty. I ended up taking the chunks of meat off the skewers and packing them along with leftover rice for lunch.
Beef skewers with rosemary and garlic
2 garlic cloves
2 tablespoons fresh rosemary leaves
coarse salt and ground pepper
1 tablespoon olive oil
3 flat iron steaks (1.5 lbs total) [sirloin steak will do if you can't find this]
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Soak eight 6-inch wooden skewers in water for at least 10 minutes.
- Meanwhile, on a work surface, chop garlic and rosemary, and sprinkle with a little salt. Press blade of knife back and forth across mixture. Place in a medium bowl, and stir in oil; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Cut steaks into twenty-four 1.5-inch chunks. Add to bowl; toss to coat. Thread chunks of beef onto each skewer; place skewers onto prepared baking sheet.
- Broil (without turning) 4-6 minutes for medium-rare.