Olive Stuffed Steak

Drain liquid from olives into a small bowl and set aside. Make several cuts half way into the roast and push an olive into each hole. Combine vinegar, olive oil, dressing mix, onion and lemon pepper into the bowl with the olive juice. Mix together until dressing mix is dissolved and pour into a resealable bag. Add roast and turn to coat. Refrigerate for 6 to 8 hours.

Preheat grill. Remove meat from bag, reserving the marinade. Place on grill over medium, indirect heat. Brush occasionally with marinade and grill until done, about 30 minutes. Remove from grill and slice across grain being careful not to dislodge the olives. Let stand 10 minutes before carving and serving.