Grilled Rosemary Skewers of Steak

Grilled Rosemary Skewers of Steak
BBQ in Italy
Lick My Spoon

Italian BBQ: Grilled Rosemary Skewers of Steak Wrapped in Pancetta & Sausages

Nothing says summer like a barbecue on a hot summer night! Fragrant rosemary skewers packed with filets of steak wrapped in thinly sliced pancetta and fresh sausages grilled over an open fire...my oh my! This is a barbecue Italian-style with spiedini or skewers with anything from fish to meat and/or vegetables. Tonight at the farmhouse it's grilled meat spiedini all the way, with grilled polenta & a garden salad.

On those balmy nights when barbecuing is best, I love it because you're outside standing by the grill and not instead sweating over a hot stove!

Notes

Please note: if you are using beef, you want it to finish cooking at medium rare and your pork fully cooked. In this case cut the beef slightly larger than the sausages. Adjust your sizes/cuts to allow for proper cooking time.

Ingredients

  • Meat: steak wrapped with pancetta (or bacon) , sausages on skewers, you can substitute pork, lamb, shrimp - any cut of your choi
  • garlic
  • olive oil
  • chili flakes
  • 1/2 lemon, zest
  • herbs of your choice (with pork, veal & sausage sage compliments nicely)
  • coarse sea salt
  • skewers: rosemary branches, long woody pieces, if you can’t find that use wooden or stainless steel sticks

Directions

In a mortar & pestle add garlic, chili flakes, zest of 1/2 lemon, coarse sea salt, herbs and mash together with enough olive oil to make a paste. Quarter sausages and set aside as they have already been seasoned. Cut steak into chunks slightly larger than the sausages and toss with the herb paste and wrap with a slice of the pancetta. Fill your skewers alternating steak and sausage. Grill!

Please note: if you are using beef, you want it to finish cooking at medium rare and your pork fully cooked. In this case cut the beef slightly larger than the sausages. Adjust your sizes/cuts to allow for proper cooking time.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.