Braciole Napoletane (Beef Rolls Stuffed with Fresh Mozzarella, Capers, and Olives)

Yield:  Four servings as a main course


1 1/2 pounds thinly sliced sirloin steak

6 ounces fresh mozzarella cheese

12 Kalamata olives, pitted, sliced

1/2 cup fresh grated Pecorino Romano

2 Tbsp capers

2 Tbsp bread crumbs

2 Tbsp extra virgin olive oil


Preheat the grill.


Pound the beef slices to 1/4-inch thick.  If needed, cut the slices so each slice is approximately 4-inches wide and 6-inches long.  Lightly season the meat with kosher salt.


Slice the mozzarella in 1/4-inch slices.  Place 2 or 3 slices on each piece of beef.  Place the olive slices over the mozzarella.  Sprinkle the Pecorino Romano on top.  Next, sprinkle on the capers and bread crumbs.  Drizzle a little olive oil over each slice.  Roll the beef slices loosely, just overlapping the ends and secure with small skewers or toothpicks.


Place the rolls on the grill.  Brown on all sides.  Cover the grill and cook for about 5 minutes until the meat is cooked through.  Serve hot.


Note:  The rolls may be assembled in advance but no more than one hour in advance.  Held longer, the rolls will become soggy.