Today I tested a rolled stuffed steak recipe for my Labor Day menu. I grilled the steak on the barbecue. First, I made a red olive tapenade and used it as the spread for the steaks. I selected boneless beef round as it’s a leaner cut of meat.
The marinade I prepared served both as the meat tenderizer and the sauce. It was a simple mix of olive oil and lemon juice. I used California Olive Ranch olive oil, which I just received in the mail. The extra virgin olive oil is fragrant with bold, fruity notes. It imparted a very distinct and pleasant flavor to the beef, and I would definitely use it again.
1. Info for Rolled Stuffed Steak Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Rolled Stuffed Steak Recipe
- 8 boneless beef round steaks (sirloin tip)
- 2 tablespoons papaya paste (see tips)
- 2 lemons, freshly squeezed
- 1-¼ cups extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon black pepper, freshly cracked
- 3/4 teaspoon salt
- 1 cup red Cerignola olives
- 2 anchovy filets (optional), chopped
- 2 cloves fresh garlic, finely minced
- 1 teaspoon Herbes de Provence (see tips)
- 4 tablespoons ricotta cheese
- 6 tablespoons sweet basil leaves, snipped
3. Directions:
- In a small sealable glass jar, combine 1 teaspoon honey, lemon juice, mustard, 2/3 cup olive oil and black pepper. Cover with a lid and shake well.
- Slice the beef rounds in half (about ½-inch thick).
- Place the beef in a glass baking dish. Rub each piece with the papaya paste. Drizzle half of the lemon and olive oil marinade. Chill and allow to marinate for about 15 minutes.
- Remove the beef from the refrigerator so the meat returns to room temperature.
- Coarsely chop 3/4 cup of olives using a chef’s knife and reserve the rest.
- In a mini-food processor (or blender), combine the chopped olives, anchovies (if used), 1 teaspoon honey, garlic, herbes de Provence, 1 tablespoon of lemon juice and 4 tablespoons of ricotta cheese. Pulse until smooth. Slowly add 1/3 cup olive oil. Pulse until the oil is well incorporated. Transfer to a bowl. Add 4 tablespoons basil leaves. Season with black pepper. Stir well using a spatula. Check seasoning; depending on the saltiness of the anchovies, add more salt if necessary (I didn’t).
- Soak 30 to 40 toothpicks in water for about 30 minutes. This step will prevent the wood from burning when put on the grill.
- Pat the meat dry and place one beef piece at a time on a cutting board. Spread about 1 to 1-½ tablespoons of the pink tapenade filling evenly over the beef. Carefully roll up the beef round tightly. Secure 2 to 3 toothpicks into the stuffed beef roll. Using kitchen shears snip the pieces of the toothpicks sticking out of the meat. Brush the beef with a little oil and season the outer surface with more salt and pepper. Repeat until all the beef is used.
- Note: Don’t over-stuff the beef or the roll will burst; the diameter of the roll should measure about 1-½ inches.
- Heat your grill. With a brush, grease the grill with oil. Place the rolled beef onto the grill and cook for 4 minutes. Cook on all sides; roll the stuffed meat using tongs. It’s important that you do not pierce the meat so it stays moist and tender. You want to create nice grilling marks. Flip the meat on the other side. Close the barbecue and grill for 3-4 minutes for medium doneness (depending on how pink you like the meat).
- Transfer the beef to a platter. Drizzle with the rest of the marinade. Cover with a piece of aluminum foil. Let the meat sit for at least 10 minutes before serving.
- You can serve the beef rolls on a bed of lettuce, along with the reserved olives. Garnish with basil.
- Serve immediately.
- Bon appétit!
