Sicilian Spiedini

This recipe reminds me of summer. The flavor that the bay leaves imparts to the steak is fab. Next time you buy steak tips, try this recipe.  This can also be done with boneless chicken or veal.

Sicilian Spiedini
Serves 2 with leftovers

Here’s what I used:

  • 1 pound sirloin tips
  • 8 oz can of tomato sauce (you won’t use the whole can)
  • italian seasoned breadcrumbs (I always add some minced parsley, garlic, & grated parm & mash it all in with a fork)
  • olive oil
  • fresh or dried bay leaves
  • 1 red onion, cut into chunks
  • salt & pepper

Here’s what I did:

  1. Pound each piece of meat to 1/4 inch thickness. Season both sides with salt & pepper.
  2. Spoon a thin layer of tomato sauce over one side of all of the steak.  Cut into 2×3″ (roughly) pieces and roll each end of the steak so they overlap slightly. You can seal with a toothpick if you like (make sure to soak them in some water for about 30 minutes first so they don’t burn on the grill), but they should stay together once you finally skewer them.
  3. Once they’re folded over, brush them generously with olive oil and then coat with the breadrumb. Once they’re all breaded, skewer them in this order: bay leaf, steak, bay leaf, onion, bay leaf, steak, bay leaf, onion, etc. Make sure there is bay leaf on both sides of the meat for flavor.
  4. Grill for 4-5 minutes on each side until cooked to your liking. Make sure to discard the bay leaves before serving — they’re not edible.


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