8 sl beef, top round, -- about 4
: oz each
1 c grated Pecorino
4 TB bread crumbs
2 bn flat parsley, finely chopped
: to yield 1/2 cup
1/4 c pine nuts
1/4 c currants, soaked 1 hour --
: in warm water and drained
8 3-inch rosemary sprigs,
: soaked in water 1 hour
: Salt and pepper
2 oz olive oil
: Lemon wedges
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each
slice of beef between 2 oiled pieces of wax 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 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
olive oil. Grill until cooked, about 3 to 4 minutes
per side, and serve immediately with lemon wedges.
