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Beef Roll-Ups




Source of Recipe


stella


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