This recipe for beef Spiedini is packed with Southern Italian flavors – from the fragrant bay leaves to sweet red onions and the cheesy breadcrumb stuffing.
2poundseye of round beef(rump or fillet steak (1 kilogram) See Note 1)
salt and freshly ground black pepper
For the stuffing
5tablespoonsextra virgin olive oil(divided)
1onion(finely chopped)
⅓cupwater
1tablespoontomato paste
1 ½cupsfine bread crumbs
¼cupchopped fresh parsley
2ouncesfinely grated Pecorino Romano cheese(60 grams See Note 2)
1teaspoon salt(See Note 3)
To assemble and bake
1red onion
bay leaves( fresh or dried as needed)
½cupextra virgin olive oil(more if needed)
1cupfine bread crumbs(extra)
To serve
lemon wedges and extra fresh chopped parsley
Instructions
I buy a whole piece of beef whether it be eye of round, rump or fillet steak. Chill the piece in the freezer until starting to freeze and then using a sharp knife, slice no thicker than ¼ inch. If you don’t feel confident, ask your butcher. Be sure to specify that the beef needs to be thin!
Round beef steaks pounded thin (to about ⅛ inch) and cut into small pieces approx 2 inches x 4 inches. Sprinkle each with a little bit of salt and freshly ground black pepper then refrigerate until ready to roll spiedini.
For the stuffing
Fry small onion in 2 tablespoons extra virgin olive oil until translucent for 3 or 4 minutes. Add water and cook until softened 3-4 minutes. Add tomato paste. Fry a little.
Then add breadcrumbs. Stir to combine and toast over medium heat.
Remove from the heat. Cool then add remaining olive oil, parsley, finely grated Pecorino Romano cheese and salt to taste.
To assemble and bake
Preheat the oven to 350ºF/180ºC and have ready to large baking sheets. Peel and quarter the red onion. Separate the red onion layers. Set aside until needed.
Take one of the pounded slices of beef and lay on a work surface. Place about a tablespoon of the breadcrumb mixture on a short end of the slice of beef, roll up quite tightly, folding in the sides and sealing the filling in as you roll. Repeat with the remaining beef slices and breadcrumb mixture.
Thread four rolls onto a wooden skewer. Placing a bay leaf and piece of onion between each roll.
Pour the extra olive oil on a flat plate. Do the same with the breadcrumbs on a separate plate.
Dip all the skewered spiedini in olive oil then in the breadcrumbs. Press the breadcrumbs so they stick. Tap off any excess.
Arrange on a baking sheet and drizzle any leftover oil over the spiedini. You may need to use extra if there's no oil left.
Place in a preheated oven for about 20 minutes or until golden on the surface. Turn them halfway through cooking so as to have an even browning of the breading.
Alternatively, spiedini can be shallow fried in olive oil in a large skillet until cooked through.
Serve with lemon wedges and a sprinkle of fresh chopped parsley.
Notes
It's important to buy good quality tender eye of round beef, rump or fillet. Plus it must be cut thin as I specify in the recipe then pounded. Some butchers specialize in this. You will need to be very specific. Don't buy chuck roast or just any piece of beef.
Pecorino Romano is not quite like Romano cheese. It can be used if you can't find Pecorino Romano. Or use Parmigiano Reggiano instead.
Taste the stuffing and add salt to your taste. This can vary depending on your preference.
Tips for Success
It is very important that the beef is thinly sliced and pounded. The best way is to place the whole piece of beef in the freeze until just beginning to freeze then slice with a very sharp knife.
If you don’t feel confident to slice the beef, ask your butcher to slice the steaks as thinly as possible.
Before baking, drizzle on plenty of olive oil. I have specified 1/2 cup but you may need more.
Don't overcook the spiedini!
Spiedini can be made smaller and served as finger food or an appetizer.
For more tips and information, read the post above.
Food Safety
Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.