Marinated beef roll
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pimento, diced |
| ¼ | cup | Olives, green, Spanish |
| ¼ | cup | Eggplant, chopped, pickled |
| ¼ | cup | Onions, sliced, green |
| 2 | tablespoons | Parsley, chopped |
| ½ | cup | Oil, olive, fruity |
| ½ | cup | Parsley, minced |
| ¼ | cup | Lemon juice, fresh |
| 2 | teaspoons | Capers, minced |
| ¾ | teaspoon | Garlic, minced |
| 2 | Eggs, hard cooked, quartered | |
| Salt | ||
| Pepper | ||
| 6 | Roast beef, deli, thin slice | |
| ½ | teaspoon | Basil leaves, dried |
| ½ | teaspoon | Thyme leaves, dried |
| 1 | Bay leaf | |
| Salt | ||
| Pepper | ||
Directions
MARINADE
In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately ¼ cup egg mixture evenly over each slice of roast beef, leaving ½-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish.
MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1½-inch pieces, spooning marinade over beef rolls.