Ingredients
- Herb Salad:
- 8 slices beef, top round, about 4 ounces each
- 1 cup grated Pecorino
- 4 tablespoons bread crumbs
- 2 bunches flat-leaf parsley, finely chopped, to yield 1/2 cup
- 1/4 cup pine nuts
- 1/4 cup currants, soaked 1 hour in warm water and drained
- 8 (3-inch) rosemary sprigs, soaked in water 1 hour
- Salt and freshly ground black pepper, plus crushed black pepper for garnish
- 2 ounces olive oil
- Lemon wedges
- Herb Salad
- Mixed basil leaves
- Parsley leaves
- 1 lemon, halved
- Extra-virgin olive oil
- Salt and pepper
Preparation
Step 1
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of beef between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained currants until well blended. Season the beef slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of beef, spreading it out thinly. Roll the beef up tightly like a burrito and secure with toothpicks.
Lay 4 pair of beef rolls side by side a 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges. Serve with Herb Salad.
Herb Salad:
Combine basil and parsley in a large bowl. Dress with lemon juice and oil and season with salt and pepper.