Summer Spiedini

So this is an old Italian family recipe, but not from my family.  Well, it's from my mom's childhood, and although her Italian father made all kinds of good food, she ate these spiedinis at the home of a family she babysat for.  My mom then adapted the recipe and made it for me when I was little.  Now, whenever I go home to visit, I always ask for spiedinis.  I have never made them on my own because it requires a specific cut of meat, and buying meat thoroughly confuses me, so I avoid it.

Anyway, if you've never had a spiedini, it's a thin piece of steak rolled around a breadcrumb-parsley mixture.  What you want is top round steaks cut into thin slices.  My mom says sometimes they're labeled as breakfast steaks.  You then cut these into 2" x 4" rectangles.  For the mixture, you'll need a chopped onion, a lot of fresh parsley, olive oil, salt, pepper, oregano, basil, garlic, and a 1/2 cup of breadcrumbs.  First, saute the onion in olive oil, then add the garlic, then the herbs.  Save the breadcrumbs for last, because they can burn.  About a tablespoon of the mixture gets rolled in each slice of meat.  You then skewer them, and grill them for five minutes per side.

*Pro Tip: Use your broiler in the winter.