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
3/4 cup marinara sauce
1 medium red onion
40 fresh sage leaves
1/4 cup olive oil
Thinly slice steak widthwise into 5-in. strips. In a shallow bowl, combine the marinade ingredients. Add beef; turn to coat. Cover and 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.
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.