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    Beef Roll-Ups


    Source of Recipe


    justmecookin.com

    List of Ingredients




    1 1/2 pounds beef round, cut thin and fat trimmed
    1/4 cup olive oil
    2 tablespoons balsamic vinegar
    1 teaspoon dried oregano
    2 cloves garlic, smashed
    1/4 teaspoon red-pepper flakes
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Filling:

    3 tablespoons olive oil
    1/4 cup finely chopped onion
    1/2 cup bread crumbs
    2 hard-cooked eggs, shelled and chopped
    2 ounces prosciutto, coarsely chopped
    2 tablespoons grated romano cheese
    2 tablespoons chopped fresh parsley
    1 clove garlic, finely chopped
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cups marinara sauce
    1 pound spaghetti, cooked

    Recipe



    Cut meat into 6 rectangles. Place each piece between sheets of plastic wrap: pound to 1/8-inch thickness. Place in plastic food-storage bag.

    Whisk olive oil, vinegar, oregano, garlic, red-pepper flakes, salt and pepper in small bowl. Add to meat, refrigerate for 8 hours or overnight.

    Meanwhile, prepare filling: Heat olive oil in medium-size skillet over medium-high heat. Add onion; reduce heat to medium. cook 3 minutes, until softened. Stir in crumbs, egg, prosciutto, cheese, parsley, garlic, salt and pepper. remove from heat. Remove steaks from marinade; discard marinade. Divide filling among steaks; roll up jelly-roll style. Secure with wooden picks.

    To cook, prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot (to oven-roast, see below).

    Grill, covered, turning several times, 15 minutes or until beef is tender; be careful of flare-ups.

    Heat marinara sauce in saucepan. Pour over roll-ups. Serve with spaghetti.

    To oven-roast: Heat oven to 400°. Place roll-ups on greased broiler-pan rack. Roast in 400° oven for 15 minutes. Turn and cook for another 10 minutes.

    Serves 4

 

 

 


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