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Ingredients:
1 ½ pounds beef round, cut thin and fat trimmed
¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
2 cloves of garlic smashed
¼ teaspoon red-pepper flakes
¼ teaspoon salt
1/8 teaspoon pepper
Filling:
3 tablespoons olive oil
¼ cup finely chopped onion
½ cup bread crumbs
2 hard cooked eggs, shelled and chopped
2 once prosciutto, coarsely chopped
2 tablespoons grated Romano cheese
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
salt
pepper
.
Procedure:
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, 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.
Heat oven to 400o. Place roll ups on greased broiler pan rack. Roast in 400 o oven for 15 minutes.
Turn and cook for another 10 minutes.
You can heat jar Marinara sauce and pour it over spaghetti and serve it with the roll ups.
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