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Italian Grilled Meats
Italian Grilled Sirloin Steaks
Palermo-Style Grilled Sirloin Steaks
The grill cuisine of Italy is about freshness, simplicity, and intense natural flavors.  Italian-style grilling is also about Italy’s aromatic ingredients – olive oil, oregano,
rosemary, prosciutto, pancetta, and pecorino – to name just a few.   Italians are so fond of grilling that many homes have built-in brick fireplaces where the cook can
prepare platters of mixed grilled meats, grilled roll-ups of meat or fish, and grilled mixed vegetables.  The term "alla griglia" is used to describe foods that are
grilled.  Many people will argue that only a charcoal fire can give you real grilled taste; that is a matter of opinion.  The reason food tastes good when grilled is
because fat drips down on hot coals or lava rocks and returns in the form of smoke that flavors the food.  The one drawback to gas grills is that they do not get as
hot as a charcoal fire.  The cooking times in the recipes should be used with caution because fires differ so much in heat, depending on many factors, including the
type of grill being used.  It is best to use the times as guides, resting your final judgement about the doneness on the look, touch, and smell of the food.
Palermo-Style Grilled Sirloin Steaks
(Serves 6 to 8)

1 teaspoon dried oregano
1 teaspoon garlic powder
1-1/2 cups dried plain bread crumbs
Salt and pepper
6 sirloin steaks, about 4 pounds total
1/4 cup olive oil


Prepare a hot charcoal grill or heat a gas grill to high.
Combine the oregano, garlic powder, and bread crumbs on a large plate.
Pour the olive oil on another plate.
Dip the steaks in the olive oil and then dredge in the bread crumbs.
Coat the steaks thoroughly with the crumbs.
Place the steaks on the grill and cook to desired doneness.

Bistecca alla Fiorentina
(Serves 4 to 6)

Bistecca alla Fiorentina is a signature meat dish from Florence.  It can only be made authentically
from Chianina beef cattle.  Meat from the Chiana breed is lean and tender, low in fat without being
dry, and is particularly spicy and flavorful as a result of their natural grazing. The cut of beef used
for this dish is a very thick T-bone steak.  The loin of the Chianina is enormous and large pieces of
meat surround the T-bone.  The meat is cooked over charcoal or wood ash and is removed from
the heat when extremely rare.  If using a gas grill, preheat it for 15 minutes before grilling.


2 T-bone steaks, cut 2-1/2 to 3-inches thick, room temperature
Coarse grained salt
Freshly ground black pepper
Lemon wedges


Prepare the charcoal grill until there is no longer any flame, just glowing red-hot charcoal.
Place the steaks on the grill without using a fork so as not to pierce the meat.
Cook on one side 5 to 6 minutes, or until a brown crust forms.
Salt the side facing up and turn the steaks with a spatula.
Salt the side now facing up.
Cook the second side for another 5 to 6 minutes.
The steaks should still be very rare inside in the true Florentine style.

Transfer the steaks to a serving platter and sprinkle with pepper.
Cut the fillets on either side of the bone into 2 to 3 sections, so each serving gets some of both.
Serve with lemon wedges to be squeezed over the steaks.
Bistecca alla Maremmana

This recipes comes from Maremma in Tuscany.  It is also made from Chianina beef as in
Florence but the cut of meat is a Porterhouse steak. A Porterhouse is similar to a T-bone but
with a larger cross section of the tenderloin (filet mignon) on one side of the bone.


2-1/2 to 3 pound (2 to 3-inch thick) Porterhouse steak, room temperature
1 tablespoon fresh rosemary
2 teaspoon coarse salt
2 tablespoons olive oil


Chop the rosemary until fine. Place into a small bowl.
Add the salt, and crush into the rosemary with a wooden spoon.
Drizzle in the olive oil until the mixture is spreadable.
Cover and set aside.

Cook the steak on a charcoal grill to rare or medium-rare.
When the steak is done place it on a cutting board.
Brush the meat on all sides with the rosemary paste.
Allow the meat to rest for 10 minutes.
Cut the 2 filets away from the bone on both sides.
Place the remaining T-bone on a serving platter.
Slice each filet into 1/2-inch thick slices and reassemble them next to the bone.
Pour over any meat juices that were released during carving.
Drizzle the steaks with additional olive oil.

Italian love various meat roll-ups, called involtini, skewered and cooked on the grill.
These beef involtini are popular in the summer around Palermo in Italy.


1-3/4 pounds beef flank steak
12 large bay leaves, preferably fresh
1-1/2 tablespoons dried currants
Olive oil
6 tablespoons finely chopped onion
1 garlic clove, minced
6 tablespoons plain bread crumbs
1 tablespoon pine nuts
Salt and pepper
1 large onion, cut into wedges

4 (10 to 12-inch) metal skewers

Butterfly the flank steak by slicing the steak in half horizontally.
Cut the butterflied flank steak into twelve 3 x 5-inch pieces.
Place each slice between 2 sheets of plastic wrap and pound until very thin.

If using dried bay leaves, soak them in warm water for 30 minutes and drain.
Soak the dried currants in warm water for 15 minutes and drain.

In a small skillet, heat 2 tablespoons on oil over medium-high heat.
Add the onion and garlic and sauté for 2 minutes.
Add the bread crumbs and pine nuts.
Saute until the crumbs begin to brown and the nuts are slightly toasted.
Remove from the heat and stir in the pecorino and currants.
Season with salt and pepper.

Brush each slice of beef with a little olive oil.
Spread a heaping tablespoon of the bread crumb mixture on each slice.
Carefully roll up the slices and secure with toothpicks.


Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Slide a bay leaf, a wedge of onion, and a beef roll onto a metal skewer.
Use three of each ingredient for each skewer.
Brush all the ingredients on the skewer with olive oil; sesaon with salt and pepper.
Grill the skewers for 5 to 7 minutes on each side, until golden brown and cooked through.
Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
(Serves 4 to 6)     
Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Grilled Pork Chops Oregano
(Makes 14 to 16 pork chops)

This is a simple Sicilian preparation that easy to prepare and deliciously flavored.

1 cup olive oil
4 garlic cloves, finely minced
1 medium onion, finely chopped
1/4 cup fresh oregano, finely chopped
Salt and pepper
14 to 16 pork chops, cut 1/2-inch thick


Combine the olive through salt and pepper in a 9 x 12-inch glass baking dish.
Place the pork chops in the mixture, turning to cost both sides.
Cover and refrigerate for 4 hours, turning the meat several times.
Remove the pork chops from the refrigerator 30 minutes before grilling.

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Remove the pork chops from the marinade and discard the marinade.
Place the chops on the grill.
Cook, turning only once, until golden brown, about 10 minutes.
Grilled Pork Chops Stuffed with Feta and Olives
(Serves 4)

4 (3/4-inch thick) loin pork chops
1 cup crumbled feta cheese
4 tablespoons chopped black or green olives
2 tablespoons grated lemon zest
4 tablespoons chopped fresh mint
Salt and pepper
2 to 3 tablespoons olive oil
2 to 3 lemons, cut into wedges, for garnish


Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Make a slit into the meat to form a pocket.

In a small bowl, combine the feta, olives, zest, and mint.
Use a fork to mash the ingredients together.
Season the mixture with pepper.
Fill each pork chop with a quarter of the feta mixture.
Seal closed with toothpicks.
Lightly brush each pork chop with oil; season with salt and pepper.
Grill the chops for about 7 minutes per side, or until done.
Remove from the grill and allow to rest for 2 to 3 minutes.
Serve with lemon wedges to be squeezed over the chops.
Orange and Honey-Mustard Grilled Pork Tenderloin
(Serves 4)

1/3 cup fresh orange juice
1/3 cup honey
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 (2-pound) pork tenderloin, trimmed
Salt and pepper


In a medium bowl, whisk together the juice, honey, vinegar, and mustard until smooth.
Pour the marinade into a shallow baking dish and add the pork tenderloin.
Cover and refrigerate at least 4 and up to 24 hours.

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Lightly oil the grill rack.

Remove the pork from the marinade and pat dry.
Season the meat with salt and pepper.
Grill the tenderloin, turning and brushing with the marinade for about 15 minutes.
An instant read thermometer should register about 135 degrees F. for a slightly pink center.
Remove the meat from the grill and allow to rest for a few minutes.

While the pork is resting:
Pour the marinade into a small skillet and bring to a boil.
Reduce the heat and simmer for 1 to 2 minutes.
The marinade should thicken to a loose, syrupy consistency.
Slice the pork and drizzle with the sauce to serve.
Grilled Pork Tenderloin Skewers
(Makes 8 skewers - Serves about 4)
Grilled Pork Tenderloin Skewers
In a number of skewered recipes, bread cubes are used to divide the meat or vegetables.
Use a long Italian or French bread cut up, including the crust, into 1-inch cubes.

16 (10-inch) wooden skewers
1-1/2 to 2 pounds pork tenderloin, cut into 1-inch cubes
Italian bread, cut into 1-inch cubes
4 ounces sliced prosciutto, each slice rolled up and cut into 1-inch wide slices
About 24 fresh sage leaves
Olive oil
Salt and pepper


Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.

Double skewer all your ingredients as follows:
Add a piece of pork, followed by a piece of bread, prosciutto, and a sage leaf.
Repeat until all the ingredients are skewered.
Brush all sides with olive oil and season with salt and pepper.

Place skewers on grill and cook, turning occasionally, until pork and bread are
golden brown, about 15 minutes.
A Note on Skewers:
You can use metal or wooden skewers. The ends of
wooden skewers may burn if your grill is very hot.  To
help retard burning, soak the skewers in water for 15
minutes before adding the food.  Using a double set
of skewers keeps the food from turning on the skewer
and makes for easier handling.  To double skewer,
hold 2 skewers parallel to each other about 1/2-inch
apart between your thumb and forefinger.  Begin
piercing each ingredient onto the skewers and push
up a few inches.  As more pieces are added, it
becomes easier to handle.
Grilled Veal Rolls with Mozzarella and Prosciutto
(Serves 4)

It is not necessary to add any salt to this dish as the pancetta adds enough to season it.

1 pound thinly-sliced veal cutlets
10 to 12 slices of prosciutto
4 ounces fresh mozzarella, cut into 10 to 12 pieces
Freshly ground black pepper
4 (1/2-inch thick) slices of pancetta
Four (10-inch) wooden skewers
Olive oil for basting


Pound the veal slices until 1/8-inch thick.
Cut into pieces approximately 3 x 5-inches.
Cover each piece with a slice of prosciutto and a slice of mozzarella, cutting them to fit.
Season with pepper.
Roll up so that the cheese does not ooze out during grilling.
Double skewer all the ingredients.
Put 5 to 6 veal rolls interspersed with pieces of pancetta on the skewers.

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Place the skewers on the grill and cook until golden brown, 10 to 15 minutes.
Baste frequently with olive oil.
Grilled Lamb with Garlic and Mint
(Serves 10 to 12)

1-1/2 cups olive oil
1 cup fresh mint leaves, chopped
6 to 8 garlic cloves, minced
Grated zest of 2 lemons
1/2 teaspoon red pepper flakes
Salt and pepper
3 pounds boneless leg of lamb, butterflied


Combine oil, mint, garlic, zest, and red pepper flakes in a small bowl.
Remove 1/2 cup and set aside.  The larger portion will be the marinade.

Pound the lamb to an even thickness of about 1-inch.
Place lamb in a shallow dish and pour the marinade over the meat.
Cover and refrigerate at least 8 hours or up to 24 hours.

Remove the lamb from the refrigerator 1 hour before grilling.
Heat grill to medium-high.
Remove lamb from dish, brushing off excess marinade.
Grill lamb, about 8 to 10 minutes per side.
An instant-red thermometer should register 130 to 135 degrees F. for medium-rare.
Allow the meat to rest for 10 minutes.
Slice the lamb, arrange on a serving platter, and drizzle with reserved marinade.
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Double Skewered Pork Tenderloin
Shown Prior to Grilling
Grilling a steak is simple but there are a few
things that you should keep in mind for
perfection.  Beef of prime quality is very
expensive but worth the price for a special
presentation such as Bistecca alla Fiorentina.  
Do not pound, puncture, or tenderize a prime
steak.  It is called prime because it does not
need tenderizing as it is raised to be tender.  A
prime quality steak should be cooked very rare,
rare, or medium-rare.  If you like your steak
more well done, you should use a less
expensive quality, such as choice.  
The Weber propane gas grill has 189-square-inch
cooking area, 8,500-BTU stainless-steel burner,
push-button ignition, and adjustable burner valve,
and porcelain-enameled cast-iron cooking grates.
Cook meat to juicy perfection with this convenient
kitchen tool. The digital fork thermometer quickly and
accurately responds to temperatures from 0 to 220
degrees F, guaranteeing poultry, beef, and seafood
get cooked to a safe internal temperature and the
desired doneness.
RECIPES
Palermo-Style Grilled Sirloin Steaks
Bistecca alla Fiorentina
Bistecca alla Maremmana
Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Grilled Pork Chops Oregano
Grilled Pork Chops Stuffed with Feta and Olives
Orange and Honey-Mustard Grilled Pork Tenderloin
Grilled Pork Tenderloin Skewers
Grilled Veal Rolls with Mozzarella and Prosciutto
Grilled Lamb with Garlic and Mint
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