Grilled Beef Roulades

Place beef in freezer for 1 hour or until firm enough to slice easily. Whisk olive oil with vinegar, mustard, green onions, garlic, salt and pepper. Slice roast across the grain into 1/3-inch (8 mm) thick slices. Toss with olive oil mixture in shallow baking dish. Let stand for 15 minutes.

Trim asparagus to same length as pepper strips. In large pot of boiling salted water, blanch asparagus for 2 minutes; drain and cool slightly. Wrap each beef slice around asparagus spears and one red pepper strip, overlapping the meat slightly. Secure the rolls with toothpicks.

Grill beef rolls, on lightly oiled hot grill, turning often, for 5 to 6 minutes or until heated through, well-marked and cooked to preferred doneness.