CHEF CHARLIE PALMER’S BEEF ROLLATINI ON THE GRILL

POINTS per serving:

 

Yield/Serves:   6

INGREDIENTS

 

 

       One 1 pound piece boneless top sirloin of beef, trimmed of all fat

       ¼ cup olive oil

       Coarse salt and freshly ground pepper to taste

       12-16 slices fontina cheese

       24-32 large fresh basil leaves, well-washed and dried

       1 cup balsamic vinegar

       ½ cup extra virgin olive oil

       1 teaspoon minced garlic

 

INSTRUCTIONS

       1. Using a very sharp knife, cut the beef, on the bias, into strips about ¼ -inch thick.

       2. Place a piece of plastic film on a clean, flat surface and lay one piece of meat on it. Cover with another piece of plastic film and, using a cleaver, mallet or a heavy frying pan, pound the meat to about 1/8-inch thickness. Continue flattening the meat, using fresh plastic film for each piece, until all of the slices are done.

       3. Using a pastry brush, lightly coat each piece of meat with some olive oil and season with salt and pepper to taste. Lay one piece of cheese on top of each slice of beef; then, place 2 basil leaves on top of the cheese.

       4. Using your fingertips, roll up each piece, cigar-fashion, to make a neat, tight roll. Using kitchen twine, tie each roll around the center and at both ends.

       5. Combine the balsamic vinegar, extra virgin olive oil and garlic in a shallow container large enough to hold the rolls in a single layer. Add the rolls and turn to coat. Cover lightly with plastic film and let marinate for at least 1 hour. (Rolls may be made up to this point and stored, covered and refrigerated, for 24 hours.)

       6. When ready to grill, preheat and oil the grill.

       7. Remove the rollatini from the marinade and season with salt and pepper to taste. Place on the preheated grill and grill, turning occasionally, for about 12 minutes or until the meat is cooked through and the cheese is beginning to run.

       8. Remove the rollatini from the grill and, using kitchen shears, cut the ties. Slice each rollatini in half, on the diagonal, and serve with Grilled Asparagus and Potato Salad.

 

 

      

CHEF CHARLIE PALMER’S GRILLED ASPARAGUS

       Serves 6

      

       1- 1-1/2 pounds fresh asparagus, well-washed, dried and trimmed of all woody end pieces

       1 cup extra virgin olive oil

       Coarse salt and freshly ground pepper to taste

       2-1/2 tablespoons balsamic vinegar

       1-1/2 tablespoons Dijon mustard

      1. Preheat and oil the grill.

       2. Place the asparagus in a shallow bowl and drizzle with about 1/4 cup of the olive oil. Season with salt and pepper to taste and toss to coat.  

 

 

 

 

       3. Whisk the vinegar and mustard together in a small bowl. When blended, whisk in the remaining olive oil and season with salt and pepper to taste. Set aside.

       4. Place the asparagus on the grill and grill, turning frequently, for about 8 minutes or until crisp — tender and nicely caramelized.

       5. Place the grilled asparagus on a serving platter. Give the vinaigrette a quick whisk and pour it over the hot asparagus. Taste and, if necessary, season with additional salt and pepper. Serve hot or at room temperature.