8  slices        beef, top round, -- about 4 ounces each
       1  cup           grated Pecorino
       4  tablespoons   bread crumbs
       2  bunches       flat parsley, finely chopped, -- to yield 1/2 cup
     1/4  cup           pine nuts
     1/4  cup           currants, soaked 1 hour -- in warm water and drained
       8  3-inch        rosemary sprigs, -- soaked in water 1 hour
                        Salt and pepper
       2  ounces        olive oil
                        Lemon wedges
Preheat barbecue or grill.
Using a kitchen mallet or wide cleaver, pound each slice of beef between 2
oiled pieces of wax paper until thin yet not torn, about 1/16-inch thick.
Lay each piece out on a cool working surface. In a mixing bowl, stir
together Pecorino, bread crumbs, parsley, pine nuts and plumped, drained
currants until well blended. Season the beef slices with salt and pepper.
Divide the Pecorino mixture among the 8 pieces of beef, spreading it out
thinly. Roll the beef up tightly like a burrito and secure with toothpicks.
Lay 4 pairs of beef rolls side by side a half inch apart and skewer them
with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper and
brush with olive oil. Grill until cooked, about 3 to 4 minutes per side,
and serve immediately with lemon wedges.