Marinated stuffed rolls of beef are grilled and served on a bed of spaghetti with marinara sauce.

Grilled Italian Beef Roll-Ups

Beef:

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 garlic cloves, smashed to pulp

1/4 teaspoon red-pepper flakes

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Filling:

3 tablespoons olive oil

1/4 cup finely chopped onion

1/2 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

1/2 teaspoon salt

1/4 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

1. For Beef: 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.
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.
3. For 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.
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.
6. Grill, covered, turning several times, 15 minutes or until beef is tender; be careful of flare-ups.
7. Heat marinara sauce in saucepan.
8. To Serve: 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.