Beef Roulades With Grilled Zucchini And Fresh Tomato Sauce

• Ingredients
• 6 thin-cut round steaks (about 1-1/2 pounds total)
• 1/2 tablespoon
• 6 tablespoons balsamic vinegar
• 3 tablespoons Worcestershire sauce
• 4 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds zucchini, ends trimmed
• 6 plum tomatoes (1-1/4 pounds), cored, seeded and chopped
• 1 tablespoon chopped fresh basil OR: 1 teaspoon dried basil
• Roulade Filling:
• 2 tablespoons olive oil
• 6 scallions, trimmed and chopped
• 1/2 cup packaged unseasoned dry bread crumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped fresh basil OR: 1 teaspoon dried basil
• 6 slices Virginia ham (3 ounces)
• 6 slices Fontina cheese (3 ounces)

1. 1. Place each piece of meat between 2 sheets of plastic wrap, pound to 1/8-inch thickness. Place in plastic food-storage bag.
2. 2. In small bowl, whisk together the 1/2 cup oil, the vinegar, Worcestershire sauce, garlic, salt and pepper. Pour 1/2 cup marinade into small measuring cup; add the 2 tablespoons oil; add this mixture to meat in plastic bag; seal.
3. 3. Cut each zucchini lengthwise into quarters, then crosswise in half. Place in clean plastic food-storage bag with 1/4 cup of remaining marinade; seal.
4. 4. In large bowl, toss together tomatoes, remaining marinade and basil; cover. Marinate meat, zucchini and tomatoes in refrigerator 3 hours or overnight.
5. Roulade Filling:
6. 5. In medium-size skillet, heat oil over medium-high heat. Add scallions; saute 3 minutes. Remove from heat; add bread crumbs, Parmesan and basil.
7. 6. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling.
8. 7. Remove meat from marinade; discard marinade. On 1 piece of meat, place 1 slice ham and 1 slice cheese; spread 2 slightly rounded tablespoons of bread crumb mixture over top. From short end, roll up meat, jelly-roll style. Secure roulade with wooden picks. Repeat with remaining meat, ham, cheese and bread crumb mixture. Drain zucchini from marinade.
9. 8. Grill roulades about 10 minutes, covered, turning every 3 to 4 minutes, or until cooked through. Grill zucchini 6 minutes, turning once, or until tender. Serve with the tomato sauce.

ingredients, thin, balsamic vinegar, worcestershire sauce, garlic, salt, black pepper, zucchini, tomatoes, fresh basil, filling, olive oil, scallions, bread crumbs, parmesan, fresh basil, virginia ham, cheese

Taken from www.epicurious.com/recipes/member/views/beef-roulades-with-grilled-zucchini-and-fresh-tomato-sauce-52899911 (may not work)