Beef Rolls with Spring Salad

• 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

1. In a large skillet, heat 1 tablespoon oil over medium-high.
2. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes.
3. Season with salt and pepper and add the water; cover and simmer 3 minutes.
4. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, about 2 minutes.
5. Pat meat dry with paper towels and season with salt and pepper.
6. Place cheese and onion-pepper mixture in center of beef pieces.
7. Beginning with narrow end of meat, roll filling up tightly.
8. Carefully flip meat seam side up and secure with toothpicks.
9. Heat a medium skillet over medium-high; brush with 1 teaspoon oil.
10. Place meat rolls, seam side down, in skillet; cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly).
11. Transfer beef rolls to a plate.
12. Toss lettuce with vinegar and remaining teaspoon oil; season with salt and pepper.
13. Remove toothpicks from beef rolls; serve with salad.
14. (Per Serving)
15. Calories: 227
16. Fat: 11.2g (4.1g Saturated Fat)
17. Protein: 24.5g
18. Carbohydrates: 7.7g
19. Fiber: 2.8g

olive oil, onions, red, salt, water, beef, pepper, olive oil, spring lettuce mix, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/beef-rolls-with-spring-salad-387655 (may not work)