Ingredients

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)

Preparation

  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. 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. 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. In large bowl, toss together tomatoes, remaining marinade and basil; cover. Marinate meat, zucchini and tomatoes in refrigerator 3 hours or overnight. Roulade Filling:
  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.
  6. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling.
  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.
  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.