Marinated beef roll

Yield: 8 servings

Measure 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
6 Roast beef, deli, thin slice
½ teaspoon Basil leaves, dried
½ teaspoon Thyme leaves, dried
1 Bay leaf


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.

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