Grilled beef rolls with red wine and basil sugo

Name: Grilled beef rolls with red wine and basil sugo
Cook time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 6 scotch fillet or sirloin steaks; Sea salt and pepper; 2 tbsp grated parmesan; 2 garlic cloves, crushed; 2 tbsp chopped parsley; 1 tbsp salted capers, rinsed; 2 tsp grated lemon zest; 4 tbsp fresh white breadcrumbs; Olive oil; Extra basil leaves, to serve

Jill Dupleix

October 19, 2011

Grilled beef rolls with red wine and basil sugoNatalie Boog

Time:1-2 hoursServes:6

Instead of roast beef, try grilled beef rolls stuffed with garlicky, lemony breadcrumbs, served with a tomato, red wine and basil sugo.

Ingredients

6 scotch fillet or sirloin steaks
Sea salt and pepper
2 tbsp grated parmesan
2 garlic cloves, crushed
2 tbsp chopped parsley
1 tbsp salted capers, rinsed
2 tsp grated lemon zest
4 tbsp fresh white breadcrumbs
Olive oil
Extra basil leaves, to serve

Sugo

2 tbsp olive oil
1 small onion, finely diced
100ml red wine
400g tinned chopped tomatoes
1 tbsp tomato paste
2 tbsp basil leaves, torn
1 tsp sugar
150ml hot water

Method

For the sugo
Heat the olive oil in a pan and cook the onion until soft. Add the wine and reduce by half. Add the tomatoes, tomato paste, basil, sugar and water and simmer, stirring occasionally, for 20 minutes.
For the beef rolls
Cut each steak in half horizontally, flatten each half with a rolling pin and season well. Mash the parmesan, garlic, parsley, capers, zest and breadcrumbs together and scatter lightly on top. Roll up tightly and secure with toothpicks. Brush with oil and grill or pan-sear on both sides until browned.
To serve
Arrange the beef on a large long platter and drizzle the sugo down the middle. Scatter with basil leaves and serve.

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