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Sicilian grilled beef rolls with tomato salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Quick and easy beef rolls using autumn produce in just 30 minutes."
Ingredients:
  • 40g (1/4 cup) currants
  • 13 small eschalots
  • 4 beef minute steaks
  • 1/4 bunch flat-leaf parsley
  • 40g (1/4 cup) roasted pine nuts
  • 25g (1/3 cup) fresh breadcrumbs
  • 50g grated pecorino or parmesan
  • 24 bay leaves (optional)
  • 400g tomato medley mix (see note)
  • 1/4 bunch basil
  • 40.00 ml balsamic vinegar
Instructions:
  • Place currants in a small bowl and cover with boiling water. Set aside. Reserve 1 eschalot, then halve and peel the remaining 12 eschalots.
  • Place each steak between two sheets of plastic wrap and gently flatten with a meat mallet until they are 3mm thick. Cut each steak in half widthwise.
  • Prepare the filling by draining the currants. Gather 1/4 cup of parsley leaves and peel the reserved eschalot. Finely chop the parsley, eschalot, and pine nuts, then combine them in a bowl with the currants, breadcrumbs, and pecorino cheese.
  • Preheat a greased barbecue or chargrill pan over medium–high heat. Brush beef slices with oil on a chopping board, season with salt and pepper. Fill each slice, roll up tightly, and cut in half widthwise.
  • Skewer 3 eschalot halves, 3 bay leaves, and 2 beef rolls in an alternating pattern, making sure to secure the rolls by threading them at the join.
  • Cook skewers in two separate batches for 3 minutes on each side or until perfectly cooked. While the skewers are cooking, prepare the salad by slicing any large tomatoes and arranging them on a platter with the rest of the tomatoes. Tear some fresh basil over the tomatoes and drizzle with vinegar.
  • Plate the salad and skewers for an elegant presentation.

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