2 lb sirloin beef roast
2 Tbsp. Fire in the Kitchen Just Steak Rub
4 Tbsp. Garlic Olive Oil
1 bell pepper
1/2 a zucchini
5-6 green onions
1 Tbsp. Koroneiki Extra Virgin Olive Oil or Robust Olive Oil
1 tsp. Fire in the Kitchen Veggie Blaze Seasoning
Gourmet Inspirations Creamy Peppercorn Whisky Sauce
Slice the roast in thin slices against the grain, approx. 1/8” thick (if possible). Use a meat mallet to flatten. Place strips on a plate, drizzle with oil and sprinkle on the rub. Rub the seasoning in the meat. Marinate for 6 – 8 hours or overnight.
Chop the veggies into matchstick pieces and little longer than the width of the meat strips. Lightly sauté veggies in the extra virgin olive oil. Sprinkle with the Veggie Blaze after they are sauted.
To assemble the rolls, take a strip of meat and place it short side towards you. Place some of the veggies on top and roll the beef strip up and secure it with a toothpick. Heat a large skillet over medium high heat. Add a touch of extra virgin olive oil to your pan and swirl it around. When hot, add the beef rolls seam-side down and pan-fry for a few minutes. Turn roll over and cook on all sides.
Finish in oven heated to 425F for about 10 minutes or until desired doneness. Remove toothpicks and drizzle with Creamy Peppercorn Whiskey Sauce.