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An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.
TOTAL TIME: Prep: 45 min. Broil: 5 min./batch
MAKES:40 servings
TOTAL TIME: Prep: 45 min. Broil: 5 min./batch
MAKES: 40 servings


  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 3/4 cup marinara sauce
  • 1 medium red onion
  • 40 fresh sage leaves
  • 1/4 cup olive oil


  1. Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally.
  2. Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture.
  3. Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto soaked wooden appetizer skewers. Drizzle lightly with oil and place on a greased 15-in. x 10-in. x 1-in. baking pan.
  4. Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once. Yield: 40 appetizers.
To Make Ahead: Skewer spiedini as directed, without adding sage and onion. Freeze unbaked spiedini in a single layer on a waxed paper-lined baking sheet. Once frozen, transfer to a freezer container and freeze for up to 1 month. To use frozen spiedini, thread sage and onion as directed. Bake at 375° for 13-15 minutes or until beef reaches desired doneness, turning once.
Originally published as Beef Spiedini in Taste of Home Christmas Annual Annual 2013, p8

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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