Recipes › Grilled › Italian Grilled Steak Spiedini Recipe

Italian Grilled Steak Spiedini Recipe

Recipe by Pedro M. A. Neves

Italian grilled steak spiedini are elegant skewers of tender beef cubes alternated with aromatic herbs, vegetables, and pancetta, grilled over high heat until caramelized and smoky. This rustic yet refined dish showcases the Italian mastery of simple ingredients cooked with precision. Spiedini are traditionally served as a second course or at casual outdoor gatherings throughout Italy.

Ingredients

• 800 g beef sirloin steak, cut into 3 cm (1.2 inch) cubes
• 120 g pancetta, cut into 2 cm (0.8 inch) pieces
• 8 bay leaves, halved
• 1 large red bell pepper, cut into 3 cm (1.2 inch) chunks
• 1 large white onion, cut into 3 cm (1.2 inch) chunks
• 8 fresh rosemary sprigs, each 8 cm (3 inches) long
• 60 ml (1/4 cup) extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fine sea salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon dried oregano
• 8 wooden or metal skewers (30 cm/12 inches long)

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

2. In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, black pepper, and oregano to create a marinade.

3. Toss the beef cubes in half of the marinade, reserving the other half for basting. Let the beef sit for 15 minutes at room temperature.

4. Thread ingredients onto each skewer in this pattern: beef cube, pancetta piece, bay leaf, bell pepper, onion, rosemary sprig, then repeat to fill the skewer, ending with a beef cube.

5. Preheat an outdoor grill or grill pan to high heat (approximately 200°C/400°F), allowing it to heat for 5 minutes until grates are very hot and oil barely smokes.

6. Place skewers directly on the hot grill grates, spacing them 5 cm (2 inches) apart to ensure even cooking and prevent crowding.

7. Grill for 3-4 minutes without moving the skewers, then turn each skewer 90 degrees to create a cross-hatch pattern on the beef.

8. Continue cooking for another 3-4 minutes, turning every few minutes and basting with reserved marinade using a pastry brush until all sides are caramelized and beef reaches medium-rare (internal temperature 52-55°C/125-130°F).

9. Transfer finished skewers to a clean serving platter and let rest for 3 minutes before serving to allow juices to redistribute.

Substitutions

• Replace beef sirloin with beef tenderloin or ribeye for a more premium option, adjusting thickness slightly for even cooking
• Substitute pancetta with prosciutto or guanciale for a different pork flavor profile
• Use eggplant, zucchini, or mushrooms in place of bell pepper and onion for a vegetable-forward version
• Replace fresh rosemary with fresh thyme or oregano sprigs for different herbaceous notes

Tips

• Pat beef cubes dry with paper towels before marinating to ensure better browning and caramelization on the grill
• Do not move skewers excessively while cooking; rotate only once to develop a flavorful crust on each side
• If using a grill pan indoors, work in batches to avoid overcrowding and steaming the meat instead of grilling it
• Let meat rest after marinating but before grilling to ensure even cooking throughout

Spiedini are found throughout Southern Italy, particularly in Sicily and Calabria, where grilled meats on skewers date back to Arab-Norman influences. This rustic preparation method reflects Italian outdoor dining culture, where simple, high-quality ingredients are elevated through proper technique and live fire cooking.

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