Herbs and spices

1 tsp olive oil, divided

1 clove garlic, minced

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried basil

1/8 tsp salt

1/4 cup arugula for garnish


1/2 red pepper, sliced into thin 2″ long strips

1/2 zucchini, sliced into thin 2″ long strips

3 stalks asparagus, sliced into thin 2″ long strips

1 stalk green onion, sliced into thin 2″ long strips


1 portion (4-6 oz.) thin sliced beef sirloin (1/8″ thick)

1/8 tsp salt

pinch ground black pepper

1/8 tsp paprika


Heat a skilled over medium high heat, swirl in 1/2 tsp olive oil. Add in vegetables, garlic, oregano, thyme, basil and salt. Saute until tender, about 3 minutes. Set aside on a tray to cool slightly for 1-2 minutes.

Lay out beef sirloin strips. Place cooled vegetables in the center of each beef strip cross wise. Starting from one of the ends of the sirloin, roll the meat around the vegetables. Secure with a toothpick and set aside. Mix salt, black pepper and paprika together. Sprinkle over beef.

Preheat frill to medium high heat. Grill on all sides until meat is through, about 2 minutes per side.

Tent with foil and rest for 15 minutes before eating.

Plate with arugula.