I had, oh, about 12 magazines I hadn't even touched. So this past Saturday was a fun game of catch up. I got through about 3 of them. I'm actually going to be reading the magazine while the month that's on the spine is the same that is on today's calendar. Anywaaaaay, Everyday Food had a really delicious looking dinner that not only was quick but healthy! We are trying to focus more on what we eat, so this was really appealing to us. I can't wait to make this in the summer! It's the perfect light dish for eating outside.
I modified it just a touch from the magazine- mostly the amounts of things.
- 1 pepper (I used 1/2 of a red and 1/2 of an orange)
- 1 small onion
- olive oil
- salt and pepper
- 3/4 c water
- 3/4 pound braciola beef (I used just a thinly sliced sirloin tip and pounded it a bit thinner)- cut into 4 equal pieces
- 2 ounces pepper Jack cheese
- 7 ounces spring lettuce mix
- 1 1/2 tsp sherry vinegar (I used balsamic vinegar)
1. In a large skillet, heat 1 tbsp oil over medium-high. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add 3/4 c water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes.
2. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.
3. In the same skillet as in step 1, heat to medium high. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes. Reduce heat is beef is browning too quickly. Transfer beef rolls to a plate.
4. Toss lettuce with vinegar and 1 tsp oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.