Beef Spiedini Recipe
Beef Spiedini Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
40 servings
TOTAL TIME:
Prep: 45 min. Broil: 5 min./batch
MAKES:
40 servings
TOTAL TIME:
Prep: 45 min. Broil: 5 min./batch

Ingredients

  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
  • MARINADE:
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • BREADING:
  • 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
  • ASSEMBLY:
  • 1 medium red onion
  • 40 fresh sage leaves
  • 1/4 cup olive oil

Directions

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.
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.
Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan.
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

Nutritional Facts

1 appetizer: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 101mg sodium, 3g carbohydrate (1g sugars, 0g fiber), 4g protein.

  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
  • MARINADE:
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • BREADING:
  • 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
  • ASSEMBLY:
  • 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 a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-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

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tom062189 User ID: 8650131 238807
Reviewed Dec. 6, 2015

"My mother used to make amazing spiedini when I was young. This recipe turns out, at best, a cheap substitute."

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