Simple Spedini

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Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 781

Ingredients

1 lb beef eye of round roast
1/4 cup dried currants or golden raisins + water for soaking
4 Tbsp extra virgin olive oil divided in half
1 medium onion minced
1 clove garlic minced
1/3 cup diced tomatoes
2 cups breadcrumbs divided in half
1 cup grated pecorino Romano cheese divided in half
1/4 cup pine nuts toasted
1/3 cup flat-leaf parsley finely chopped
Sea salt and freshly ground pepper to taste
1 large red onion peeled, quartered, and separated
6 bay leaves
Arugula salad for serving

Instructions

Make sure your beef roast is cold. Trim the eye of round roast of the fat cap. Slice into ¼ inch thick pieces. Using the dimpled side of a meat mallet, gently pound both sides of each “steak” to tenderize the meat and flatten it to about ⅛ inch thickness. Set the beef aside so it can come to room temperature.
Place the currants in a bowl and soak them in very warm water to soften them.
In a large skillet over medium heat, warm 2 tablespoons of olive oil.
Add the minced onions and garlic and cook until softened, approximately 5 minutes.
Add the tomatoes and cook for an additional minute. Turn off the heat and allow the mixture to cool completely.
Drain the currants completely. In a bowl, combine the onion mixture with 1 cup of breadcrumbs, cheese, currants, pine nuts, and parsley. Season with salt and pepper to taste.
Place a big spoonful of the breadcrumb mixture on one end of each piece of beef. Roll the meat around the filling to form rollatini that can be skewered.
Take 2 shallow bowls or dinner plates and place 2 tablespoons of olive oil in one bowl and the remaining breadcrumbs in the other. Meanwhile, heat a grill pan to medium-high heat and preheat your oven to 375°F.
Coat each rolled beef rollatini with olive oil and then roll them in the breadcrumbs. Skewer a roll, red onion slices, and a bay leaf. Repeat until you fill a skewer. Depending on the size of your skewers, you will fit 3 or 4 rolls on each.
Oli your grill pan.
Grill the spedini until the meat is browned on all sides, turning once. Remove the spedini to a sheet pan and place it in the oven for 6 minutes while you assemble a salad for serving.
A simple salad is arugula, shaved parmesan cheese, olives, lemon juice, extra virgin olive oil, salt, and pepper.
Place the salad on a large platter. Using a fork, slide the beef and onions off of the skewers onto the platter right over the salad. Discard the bay leaves. Serve while warm.

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