Beef Rolls with Spring Salad

Name: Beef Rolls with Spring Salad
Yield: serves 4
Ingredients: 1 tablespoon plus 2 teaspoons olive oil; 2 medium onions, halved and sliced 1/4 inch thick; 3 red or orange bell peppers, ribs and seeds removed, sliced 1/4 inch thick; Coarse salt and ground pepper; 3/4 cup water; 3/4 pound thinly sliced top round beef, cut into 4 equal pieces; 2 ounces pepper Jack cheese, thinly sliced; 2 teaspoons olive oil; 1 package (7 ounces) spring lettuce mix; 1 1/2 teaspoons sherry vinegar

December 22, 2011

WHY IT’S LIGHT Just three-quarters of a pound of beef serves four as a main course when rolled around a filling of peppers and cheese and accompanied by a leafy salad. This dish is just as delicious (and even leaner) with chicken or turkey cutlets instead of beef.

Recipe notes

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