Grilled Beef Skewers
by Gisella Isidori, International Food & Travel Consultant, Gerenzano, Italy
This simple recipe, tzigonier valtellinesi in Italian, is great for entertaining. Easy and elegant, these skewers are simply seasoned to showcase the robust flavor of Certified Piedmontese beef effortlessly.
- 20 ounces Certified Piedmontese sirloin steak or roast, sliced very thinly
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- ¾ teaspoon chopped fresh rosemary
- Salt to taste
- Wooden skewers
Wrap the slices of beef around the skewers, overlapping slightly on each turn around the skewer. Leave 2 to 3 inches of the skewer exposed at each end. Rub the beef lightly with olive oil and season generously with freshly ground black pepper. Sprinkle the beef with chopped rosemary and place skewers on a hot grill or griddle. Brown the beef lightly on all sides and season with salt to taste.
Pairing: Nebbiolo DOP From Viberti Winery in Italy or Ramato (2012 vintage) from Luna Matta Vineyard in central California