Bite-Size Braciolettini

Ingredients

• 1½ lbs very thinly sliced beef (top round, bottom round, or sirloin)
• ¾ cup Italian-seasoned breadcrumbs
• ½ cup finely grated Pecorino Romano or Parmesan
• 2–3 cloves garlic, very finely minced
• 2 Tbsp fresh parsley, chopped
• 3 Tbsp olive oil, plus more for brushing
• Salt and black pepper
• Wooden or metal skewers

Prepare the Meat

Ask the butcher to slice the beef very thin—almost like deli meat. If the pieces are large, cut them into strips about 2½–3 inches wide and 4 inches long. Each piece is rolled individually so the finished rolls are almost bite-size.

Directions

1. Preheat the oven: Preheat oven to 400°F.
2. Prepare the filling: Mix the breadcrumbs, garlic, parsley, salt, pepper. Add to a separate bowl the olive oil.
3. Coat the beef: Take each thin strip of beef and dip into the olive olive making sure both sides are lightly coated. Then, dip the beef into the breadcrumb mixture coating both sides while gently pressing the breadcrumb into the meat.
4. Roll the beef: Starting at the short end, roll each piece into a small cylinder, about 1½–2 inches wide.
5. Thread onto skewers: Pierce each roll through the side so the skewer helps keep it closed. Aim for 4-5 rolls per skewer.
6. Finish the outside:  Brush each skewer lightly with olive oil. 
7. Bake the skewers:  Bake at 400°F for about 18-22 minutes, turning once, until the beef is cooked through and the breadcrumbs are golden. For crispier finish, broil for 1–2 minutes at the end for a browned, slightly crispy breadcrumb exterior.

Alternative Cooking Option - Grill:

Grill over medium-high heat for about 3–4 minutes per side, turning until nicely browned and the beef is cooked through. If using wooden skewers on the grill, soak them in water for about 30 minutes first.