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Add a photoServings: 4
Ingredients
- 8 slc Beef, top round - (about 4 ounce each)
- 1 c. Grated Pecorino
- 4 Tbsp. Bread crumbs
- 1/2 c. Finely-minced flat-leaf parsley
- 1/4 c. Pine nuts
- 1/4 c. Currants
- 8 x three-inch Rosemary sprigs Salt to taste Freshly-grnd black pepper to taste
- 2 ounce Extra virgin olive oil Lemon wedges
Directions
- Preheat barbecue or possibly grill. Soak the rosemary sprigs in cold water for 1 hour. Soak the currants in hot water for 1 hour; drain.
- Using a kitchen mallet or possibly wide cleaver, lb. each slice of beef between 2 oiled pcs of wax paper till thin yet not torn, about 1/16-inch thick. Lay each piece out on a cold working surface.
- In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, liquid removed currants till well blended. Season the beef slices with salt and pepper. Divide the Pecorino mix among the 8 pcs of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks.
- Lay 4 pairs of beef rolls side by side a half-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and brush with extra virgin olive oil. Grill till cooked, about 3 to 4 min per side, and serve immediately with lemon wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 41 | 42% |
| Total Fat 4.88g | 6% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 172mg | 5% |
| Total Carbs 12.83g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.77g | 5% |
| Protein 2.37g | 4% |
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