Recipe: Beef Braciole Skewers with Grilled Lemon Vinaigrette (serves 12)

BEEF BRACIOLE SKEWERS WITH BREAD AND LEMONS

"Braciole is the Italian name for beef rolls stuffed with cheese and herbs, then sauteed and simmered, or grilled."

FOR THE FILLING:
2 1/2 cups fresh bread crumbs
1 cup Provolone cheese, finely diced
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
3 small garlic cloves, minced
2 shallots, minced
2 1/2 teaspoons finely grated lemon zest
2 1/2 teaspoons minced rosemary
Kosher salt and freshly ground pepper
1/3 cup extra virgin olive oil
1/2 cup extra virgin olive oil (for brushing)
FOR THE BEEF:
3 1/4 pounds beef eye of round, cut crosswise in 36 slices (1 1/2 oz each), pounded into 6x4-inch rectangles
3 lemons, halved lengthwise, then thickly sliced crosswise
1 baguette, top and bottom crusts cut off, sliced 1-inch thick
Grilled Lemon Vinaigrette (recipe follows)

TO MAKE THE FILLING:
In a bowl, combine the first 8 ingredients with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Mix in 1/3 cup of the oil.

TO PREPARE THE BEEF:
Set a slice of beef on a work surface with the long side facing you. Spread 1 1/2 tablespoons of the filling along the bottom third of the slice. Roll the meat around the filling into a tight log, folding in the sides as you go. Repeat with the remaining meat and filling to make 36 rolls.

TO ASSEMBLE AND COOK:
On each of twelve 12-inch skewers, thread 1 lemon slice, 1 bread slice, 1 lemon slice and 1 beef roll; repeat 2 more times. Generously brush the skewers with the remaining 1/2 cup of olive oil and season with salt and pepper.

Light a grill or preheat the broiler.

Grill or broil the skewers until the bread is crusty brown and the meat is pink in the center, about 2 minutes per side.

Serve hot with the Grilled Lemon Vinaigrette.

GRILLED LEMON VINAIGRETTE
Makes about 1 1/2 cups (Serves 12)

3 large lemon, halved lengthwise, cut crosswise 1/2-inch thick
2 teaspoons kosher salt

Light a grill or preheat the broiler.

Grill or broil the lemon slices until charred on both sides. Transfer the lemons to a large coarse strainer set over a bowl. Using a wooden spoon, crush all of the juice from the lemons; discard the skins and seeds. Stir in the olive oil and salt.

Makes 12 servings
Source: Marcia Kiesel, Food & Wine magazine