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Beef >> Grilled Italian Beef Roll-ups
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Beef >> Grilled Italian Beef Roll-ups

 

Ingredients:
						
½ Pounds Beef Round, Cut Thin And Fat Trimmed ¼ Cup Olive Oil 2 Tablespoons Balsamic Vinegar 1 Teaspoon Dried Oregano 2 Garlic Cloves, Smashed To Pulp ¼ Teaspoon Red-pepper Flakes ¼ Teaspoon Salt 1/8 Teaspoon Freshly Ground Black Pepper Filling: 3 Tablespoons Olive Oil ¼ Cup Finely Chopped Onion ½ Cup Bread Crumbs 2 Large Hard-cooked Eggs, Shelled And Chopped 2 Ounces Prosciutto (or Ham), Coarsely Chopped 2 Tablespoons Freshly Grated Parmesan Cheese 2 Tablespoons Chopped Fresh Flat-leaf Parsley 1 Garlic Clove, Finely Minced ½ Teaspoon Salt ¼ Teaspoon Freshly Ground Black Pepper 1 (16-ounce) Jar Marinara Sauce (or Your Own) 1 Pound Spaghetti, Cooked According To Package Directions Additional Freshly Grated Parmesan Cheese For Garnish
Preparation:
Cut Meat Into 6 Rectangles.
Place Each Piece Between Sheets Of Plastic Wrap; Pound To 1/8-inch Thickness.
Place In Plastic Zip-lock Style 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.
To Prepare Filling; Heat Olive Oil In Medium Skillet Over Medium-high Heat.
Add Onion; Reduce Heat To Medium, Cook For 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.
Grill, Covered, Turning Several Times, 15 Minutes Or Until Beef Is Tender; Be Careful Of Flare-ups.
Heat Marinara Sauce In Saucepan.
Place Roll-ups On A Bed Of Spaghetti And Ladle Sauce Over.
Sprinkle With Additional Parmesan Cheese, If Desired


Makes 6 Servings To Oven-roast: Heat Oven To 400*f (205*c). Place Roll-ups On Greased Broiler-pan Rack. Roast For 15 Minutes. Turn And Cook For Another 10 Minutes. You can serve with your family and friends.
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