Recipe: Dan - round steak ideas

Hi Dan - Your request reminded me of one of my favorite Italian meat dishes - Braciole. The first recipe is a repost of a recipe by Gina from the TKL boards (there are many others here, too. Just use the search feature). The second is a quick take off from "Mr. Food," and the third from Mario Batali on FoodTV. Hope one of these is what you are looking for!

Neapolitan-Style Braised Beef Braciole

serves 4

1 lb. top beef round, cut into 4 thin slices
1/4 lb. smoked baked ham, cut into 4 thin slices
1/4 lb. provolone cheese, cut into 4 thin slices
2 T. chopped fresh parsley
4 t. minced garlic
3 T. chopped, peeled carrot
4 t. plus 2 T. chopped celery
3 T. olive oil
1/4 c. chopped red Spanish onion
1/2 c. plus 2 T. Italian red wine
2 cans plum (Roma) tomatoes, drained and pureed
salt and pepper to taste

Place each beef slice between two sheet sof plastic wrap and using a meat pounder, pound into 1/8 inch thick. Place 1 ham slice on top of each beef slice and then top with a cheese slice.

In a small bowl, mix together parsley, 2 t. garlic, 1 T. carrot and the 4 t. celery. Sprinkle this mixture of[ver the center of each cheese slice. Beginning at one end, roll each beef slice up and tightly secure with toothpicks. Seal the ends with toothpicks to keep the filling from coming out.

In a saucepan, warm the oil and add the beef rolls and brown well on all sides. Reduce the heat to med. low and add the remaining 2 T. carrot, 2 T. celery and onion. Saute for 2 mts. add the remaining garlic and suate til fragrant.

Raise the heat to high, add the 1/2 c. red wine and deglaze the pan by stirring to dislodge any delicious browned bits from pan bottom. Boil for 1 mt., then add the tomato puree. Return to a boil, then reduce heat to low and simmer, uncovered til the beef is so tender when you pierce it with a fork. About 1 1/2 hours should do it.

Add the remaining 2 T. red wine and continue to simmer for 2 mts. longer. Season with salt and pepper.Italian Roll-ups
Serves: 4 to 6

3 cups Italian-flavored bread crumbs
1/2 cup grated Romano cheese
1/2 pound Genoa or other salami, finely chopped
4 eggs
1 cup water
1/2 teaspoon black pepper
1 1/2 pounds boneless beef round or rump roast, cut into 1/8-inch slices (about 12 to 15 slices)
1/4 cup olive oil
1 jar (28 ounces) spaghetti sauce

In a small bowl, combine bread crumbs, cheese, salami, eggs, water, and pepper; mix well. Spread mixture evenly over beef slices; roll up jellyroll-style and secure each with a toothpick. In a large pot, heat oil over medium-high heat and brown beef rolls in batches for 6 minutes, turning to brown on all sides. Reduce heat to low and add spaghetti sauce; cover and simmer for 35 to 40 minutes, or until beef is tender. Remove toothpicks before serving.
Note: Why not ask the butcher to cut the rump roast into thin slices for you? It sure makes this easier!

GRILLED BEEF INVOLTINI ALLA SICILIANA
Yield: 4 servings
Recipe Courtesy of Mario Batali

8 slices beef, top round, about 4 ounces each
1 cup grated Pecorino
4 tablespoons bread crumbs
2 bunches flat 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 pepper
2 ounces 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.