1 1/2 lbs. round steak, 1/4 inch thickness
1 1/2 cups Italian style breadcrumbs
2 tablespoons olive oil
1 tablespoon butter, melted
1/4 cup fresh parsley, minced
garlic powder (for sprinkling)
3 tablespoons Parmesan or Romano cheese, grated
1/2 teaspoon Hungarian paprika (optional)
1/3 cup chopped red or yellow onion
8 thin slices pancetta or bacon
Olive oil spray

Cut steak into 8 2x4 inch strips. Lightly season the strips with salt, pepper, and garlic powder.

Combine breadcrumbs, melted butter and olive oil, minced parsley, grated cheese and paprika. Spread this mixture on each steak slice.

Roll up slice with stuffing mixture inside. Wrap a slice of pancetta or bacon on the outside of each roll and fasten with a wooden toothpick or tie up with a piece of cotton string. Whichever you use, soak the toothpick or string in water for a minute or so before you use it to prevent scorching.

Spray the rolls with olive oil spray (or brush on plain olive oil). Sprinkle with garlic powder.

Broil the rolls slowly over hot coals until the pancetta or bacon has become crispy. If it begins to dry, spray lightly with olive oil again during the cooking, being careful of flare-ups. Turn frequently until done.

Garnish with fresh parsley sprigs. Serve on buttered and grilled rolls.

4 Servings (2 each).

Submitted by: CM