Photo: Grilled Beef Braciole with Grilled Tomato-Basil Relish Recipe
Ingredients
For the grilled tomato-basil relish:
- 8 plum tomatoes
- 5 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1/2 small red onion, finely diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon finely chopped parsley leaves
For the beef:
- 1 (2-pound) round steak, pounded to 1/4-inch thickness
- Salt
- Freshly ground black pepper
- 1/4 cup grated pecorino Romano cheese
- 1/4 cup finely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh oregano leaves
- 4 cloves garlic, finely chopped
- 1/4 cup olive oil
Ingredients
- 3 (8-inch) pieces butcher's twine, soaked in cold water
- Fresh basil sprigs, for garnish
For the grilled tomato-basil relish:
Heat the grill to high.
Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.
For the beef:
Heat the grill to high.
Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.
Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.
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By autobuyfromme
Queenstown, MD
on June 02, 2011
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The recipe itself was good. However, i purchased thin cut round steak instead of pounding out a full steak and the meat was so tough it was hardly edible. The overall recipe was good tasting but fell short because of my own fault.
By hankharriman_13...
mt clemens, 62
on August 29, 2010
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I used dry erbs as a (sub and it came out great.
By ama426_5639715
southampton, NY
on June 23, 2010
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I made this last night for dinner. All of the flavors made a lovely marriage. I sauted the garlic as others suggested. It was very good. The tomato basil relish would be good on chicken, fish or even pasta. I do however think that two pounds of meat would feed six people. Maybe the chefs on FN make the servings the size they do to make sure no one gets short at say a dinner party. I find that any recipe that says serves four can be halved and still serve my husband and myself plus another meal . This is in no way a complaint, just my personal observation. l lovel FN and have made many happy diners from their recipes.
Thank you Bobby, thank you FN
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