Best Grilled Beef Rolls Recipes

GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE

Steps:

• In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
• Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
• Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.

VIETNAMESE GRILLED BEEF AND BASIL ROLLS

Steps:

• 1. Combine the beef, garlic, 5 teaspoons fish sauce, 1 tablespoon sugar, and the pepper in a small bowl. Mix to a smooth paste with your hands, then saute' a small amount of the mixture in a nonstick skillet and taste for seasoning. Add fish sauce or sugar to the remaining mixture as necessary the mixture should be both salty and sweet. 2. Select 50 to 60 of the largest basil leaves rinse under cold running water, drain, and blot gently dry with paper towels. Place one leaf, underside up, on your work surface. Depending on the size of the leaf, mound up to 2 teaspoons of the beef mixture in the center of the leaf, then roll up the leaf, from the stem end, into a compact cylinder. Place the roll on a baking sheet, with the leaf tip tucked under, while you repeat the procedure with the remaining beef mixture and basil leaves. Thread the rolls crosswise on the skewers, 5 rolls to a skewer, making sure the place where the leaf ends cross are pierced first (see note).3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the rolls are cooked through, 2 to 4 minutes in all. The basil will be lightly browned and the rolls very hot to the touch. Serve the rolls on the skewers with the peanuts sprinkled over them (if using).Note: You can make the rolls to this point up to several hour ahead of time. If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.

GRILLED BEEF ROLLS

Steps:

• Whisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.
• Dip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
• Brush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.