Best for: A make-ahead main for a backyard Italian night — marinate in the morning, grill in minutes.
Spiedini are Italy’s skewers, and the beef version marinates cubes of sirloin in olive oil, lemon, garlic, and herbs before a fast, hot grill with sweet peppers and red onion. The marinade does the work; the grill just has to be hot.
Grill: Direct high heat; 475–500°F. Equipment: Grill, 8 metal or soaked wooden skewers, large bowl, tongs, instant-read thermometer.
Ingredients
Marinate: 2 hours. Rest: 5 minutes. Total: 2 hours 35 minutes.
Beef and marinade
- 1 1/2 lb beef sirloin, cut into 1 1/2-inch cubes
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 1/2 teaspoons fine table salt
- 1/2 teaspoon black pepper
Vegetables
- 2 bell peppers (red and yellow), cut into 1 1/2-inch pieces
- 1 large red onion, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon fine table salt
Directions
Whisk the olive oil, lemon juice, garlic, rosemary, oregano, salt, and black pepper in a large bowl. Add the beef, toss to coat, cover, and refrigerate for 2 hours (up to 8).
Toss the peppers and onion with the olive oil and salt. Thread the beef and vegetables alternately onto the skewers, not packing them too tightly.
Heat the grill to 475–500°F and oil the grates.
Grill the skewers for 8 to 10 minutes, turning every 2 to 3 minutes, until the beef is charred at the edges and reaches 130–135°F for medium-rare (145°F for medium, with a rest).
Rest the skewers for 5 minutes on a warm platter.
Slide the beef and vegetables off the skewers onto the platter, or serve the skewers whole with lemon wedges.
Grilling tip: Cut the beef and vegetables the same size so everything finishes in the same turn of the skewer.
