Grilled Italian Beef Roll-Ups Recipe

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

How to make Grilled Italian Beef Roll-Ups

1. Cut meat into 6 rectangles.
2. Place each piece between sheets of plastic wrap; pound to 1/8-inch thickness.
3. Place in plastic zip-lock style bag.
4. Whisk olive oil, vinegar, oregano, garlic, red pepper flakes, salt and pepper in small bowl.
5. Add to meat.
6. Refrigerate for 8 hours or overnight.
7. To prepare filling; heat olive oil in medium skillet over medium-high heat.
8. Add onion; reduce heat to medium, cook for 3 minutes until softened.
9. Stir in crumbs, egg, prosciutto, cheese, parsley, garlic, salt and pepper.
10. Remove from heat.
11. Remove steaks from marinade; discard marinade.
12. Divide filling among steaks; roll up jelly roll style.
13. Secure with wooden picks.
14. To cook, prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
15. Grill, covered, turning several times, 15 minutes or until beef is tender; be careful of flare-ups.
16. Heat marinara sauce in saucepan.
17. Place roll-ups on a bed of spaghetti and ladle sauce over.
18. Sprinkle with additional Parmesan cheese, if desired

Notes