Beef Roll-ups

Makes 6
Prep 20 m
Chill 480 m
Grill 15 m
Chill or overnight




  1. 1 of 2 Cut meat into 6 rectangles. Place each piece between sheets of plastic wrap: pound to 1/8-inch thickness. Place in plastic food-storage bag.
  2. 2 of 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.

Meanwhile, prepare filling:

  1. 1 of 5 Heat olive oil in medium-size skillet over medium-high heat. Add onion; reduce heat to medium. Cook 3 minutes, until softened. Stir in crumbs, egg, prosciutto, cheese, parsley, garlic, salt and pepper. Remove from heat.
  2. 2 of 5 Remove steaks from marinade; discard marinade. Divide filling among steaks; roll up jelly-roll style. Secure with wooden picks.
  3. 3 of 5 To cook, prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot (to oven-roast, see below).
  4. 4 of 5 Grill, covered, turning several times, 15 minutes or until beef is tender; be careful of flare-ups.
  5. 5 of 5 Heat marinara sauce in saucepan. Pour over roll-ups. Serve with spaghetti.
Nutrition Information for Beef Roll-ups
Servings Per Recipe: 6
Per Serving: 930 mg sodium, 659 kcal cal., 44 g pro., 73 g carb., 21 g Fat, total, 148 mg chol., 4 g sat. fat