Recipe

New York Spiedies Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 2 weeks ago This sandwich is "a New York original, created in Binghamton" according to julie a at allrecipes. It seems to be delightfully fun also! Prep:490m Cook:20m Servings:8	Lacrenshaw
	herbs beefcubes frenchbread

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Ingredients

1 cup canola oil

1/4 cup white vinegar

1 teaspoon fresh lemon juice

1 clove garlic, chopped

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried parsley

1/2 teaspoon onion powder

2 bay leaves

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

8 wooden skewers, soaked in water for 15 minutes

2 pounds cubed beef

8 French bread slices

Directions

In a large resealable bag combine the oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt and pepper.

Place beef cubes in the bag with the marinade.

Seal the bag and shake well to mix and coat the meat.

Marinate in the refrigerator overnight OR for up to 3 days.

Preheat outdoor grill for medium heat.

Thread beef cubes onto 8 skewers, dividing evenly.

Discard marinade.

Cook the meat on the grill for 15 to 20 minutes OR until cooked to your liking.

To serve, place a whole skewer of meat onto a slice of French bread.

Hold onto the meat, using the bread to pull the skewer out.

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Comments

seattle_guy 4 months, 3 weeks ago said:
I wish I could get Roma's bread here in Seattle! (I'm from Owego NY, by the way)

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Alterations

seattle_guy 4 months, 3 weeks ago said:
when I make mine, I use olive oil and red wine vinegar. Also fresh oregano and fresh sweet basil ( fresh marjoram as well). Then I always heat the grill to the highest that I can (I use bricquets) and use metal skewers. They transmit the heat to the inside so that you don't have a raw interior while the high heat seals in the juices.

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