Spicy Beef Wrap

  • Yield: 6 servings
  • Total: 9 hr 20 min
  • Prep: 35 min
  • Cook: 8 hr 45 min


1/2 cup minced ham

2 scallions chopped

3 tablespoons chopped flat-leaf parsley

1 chopped red pepper

1/4 teaspoon allspice

1-cup bread crumbs

1 egg

12 peeled seeded and diced tomatoes


  1. Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce.
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1 Review

Justine G.

My boyfriend loves spicy food and I have a mild tongue, so I'm always looking for recipes with some spice that I can control. I made this dish last night and it was delicious. I served it with some orzo and it was great. My compliments to Michael Symon-this is the first recipe of his I have tried and I will definitely try more now.

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