Beef Roll-ups

Beef Roll-ups
Servings: 6 Prep 20 mins Chill 8 hrs or overnight Grill 15 mins

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

Make It

1. 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.

2. 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:

3. 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.

4. Remove steaks from marinade; discard marinade. Divide filling among steaks; roll up jelly-roll style. Secure with wooden picks.

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

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

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 659, Fat, total (g): 21, chol. (mg): 148, sat. fat (g): 4, carb. (g): 73, pro. (g): 44, sodium (mg): 930, Percent Daily Values are based on a 2,000 calorie diet.