Grilled Beef Spiedini

5 from 1 vote

This grilled beef spiedini is a delicious Italian stuffed beef roll perfect for serving in the summer with a simple marinara sauce.

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Main Course

Cuisine: Italian

Servings: Servings

Calories: 732kcal

Author: Vincent DelGiudice

Cost: $30

Equipment

1 grill
6-8 long skewers
1 basting brush

Ingredients

2.5 lbs top round beef
6 oz prosciutto
1.5 cups Italian seasoned breadcrumbs
1 teaspoon salt
½ teaspoon black pepper
⅓ cup fresh parsley, minced
¾ cup pecorino romano
4 cloves garlic, minced
½ cup olive oil
8 bay leaves
4 anchovy filets, chopped optional
¼ cup pine nuts optional

Instructions

In a bowl, combine breadcrumbs, salt, and pepper. Take ½ cup of the breadcrumbs and set aside. To the remaining 1 cup, add pecorino, garlic, parsley, anchovies, pine nuts, and ¼ cup olive oil. Mix really well. Drizzle in more olive oil as needed to make a texture similar to damp sand.
Remove the top round from its packaging and dry thoroughly. Place the top round on a plate in the freezer for 20 minutes. This will make it much easier to cut. Slice into ¼-1/2 inch slices. The thinner the better.
Place the slices on a cutting board and top with plastic wrap. Use a kitchen mallet to tenderize the meat and make the cuts flatter and larger. Season the meat on both sides with salt.
Place a piece of prosciutto over every slice of top round. Put 2-3 tablespoon of the breadcrumb mixture onto the prosciutto and flatten it out by patting it down. Roll the top round tightly. Brush the roll with olive oil and roll it in the remaining ½ cup of breadcrumbs.
Skewer the beef spiedini with 2 skewers to hold closed. Tightly pack 3-4 rolls on each skewer pair. Place a bay leaf in between each roll when packing them on.
Preheat the grill to medium-high heat, 450-500°F. Brush the grates with olive oil and place the spiedini on the grill. Close the grill and cook for 5-7 minutes, or until the beef begins to crackle with a golden-brown color. Flip and cook for another 5 minutes or until the temperature of the center is 160°F.
Remove from the grill and rest for 5 minutes. Serve with a classic marinara sauce.

Video

Notes

If your butcher can slice top round cutlets for you, the hardest part is already done. Ask for thin-cut top round and simply pound it thinner before assembling the beef spiedini.
If you're slicing top round roast yourself, place it in the freezer for 20 minutes before slicing to firm it up. This will help tremendously, especially if you don't have the sharpest knives.
Always use the flat side of the kitchen mallet to tenderize the meat.
Roll the spiedini in the direction of the striations of the meat. This way, when you bite into the roll, it's tender, and the meat pulls apart more easily.
Brush the grates with olive oil to prevent the spiedini from sticking to the grill. If they are sticking when you try to flip them, give them another minute on the grill until they release.

Nutrition