Recipe Beef rolls with spring salad (Martha Stewart)

Ingredients

3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
Coarse salt and ground pepper
2 ounces pepper Jack cheese, thinly sliced
1 cup onion-pepper mixture (see separate recipe)
2 teaspoons extra-virgin olive oil
7 ounces spring lettuce mix
1 1/2 teaspoons sherry vinegar
For onion-pepper mixture
1 tablespoon plus 1 teaspoon vegetable oil
2 medium white onions, halved, sliced 1/4 inch thick lengthwise
3 red or orange bell peppers (ribs and seeds removed), sliced 1/4 inch thick
Coarse salt and ground pepper 

This recipe is delicious (and even leaner) with chicken or turkey cutlets instead of beef. You can also use another cheese, such as Swiss or sharp cheddar.
1) 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.
2) Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.
3) Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.
Per serving: 227 calories; 11.2 g fat (4.1 g sat fat); 24.5 g protein; 7.7 g carb; 2.8 g fiber
For onion-pepper mixtureServes 4. Active time: 12 minutes; total time: 12 minutes
1) In a large skillet, heat 1 tablespoon 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 ¾ cup water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes. Cover and refrigerate for use throughout week.