New Year's Day included an unplanned visit to Uno Chicago Grill for deep dish pizza. Andrew and I have gone back and forth, attempting to find a satisfactory pizza middle-ground. While deep dish is amazingly delicious, it's not the middle ground. Post-meal--an unfinished one at that--I felt as if I had ingested an entire stick of butter. Ugh. Back to Sal's we go!
Though Andrew is in New York City with his best friend today, I opted to cook anyway. I'm still not through Everyday Food's "Grocery Bag" menu, so I used the leftover peppers from Tuesday's sausages to make peppered beef rolls.
Ingredients:
- 1 Cup of Leftover Sauteed Onions and Peppers
- 1/2 Pound of Thinly Sliced Top Round Beef
- 1 Ounce of Pepperjack Cheese
- 1 Tablespoon of Olive Oil
- 1 Clamshell of Organic Spring Mix
- 5 Tablespoons of Balsamic Vinegar
- Salt and Pepper
- Pat the slices of beef dry with a clean paper towel. Place each dried slice on a plate. Salt and pepper the beef to taste.
- Place one-eighth an ounce of pepperjack cheese on top of each slice of beef.
- Top the seasoned beef and pepperjack cheese with the onion and pepper mixture.
- Roll each piece of beef carefully, using your fingers to keep the roll tight and the ingredients stable.
- Secure each roll with a toothpick at the "seam."
- Use a basting brush to oil a large pan with one tablespoon of olive oil.
- Place each beef roll in the pan. Cook for eight minutes, rotating to evenly cook as needed.
- Rinse the spring mix well. Pat dry with paper towels.
- Place spring mix in a large bowl and toss with five tablespoons of balsamic vinegar.