In a small pot over medium heat, add rice, evaporated milk, 8 oz. water, and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for 18-20 minutes. Stir occasionally, rice will be loose and creamy. Rinse red bell pepper, yellow squash, and green onions. Core red bell pepper and slice into long, thin, strips. Cut ends off yellow squash and cut into long, thin, strips. Cut green onion into long, thin, strips. Reserve a few pieces of green onion for garnish.

Rinse steak and pat dry. Cut steak almost all the way through horizontally so that they open like a book. Cover with plastic wrap and using a small pan, pound meat to an even thickness. Season both sides with a pinch of salt and pepper.

Place a medium pan over medium-high heat. When pan is hot, add 1 tsp. olive oil, zucchini, yellow squash and green onions. Cook for 2-3 minutes, or until cooked, but still crisp. Season with a pinch of salt.

Heat a medium pan over medium-high heat. Lay out pounded steaks on a cutting board. Place a portion of vegetables in each steak and roll to completely enclose the vegetables. Tie each roll with a section of string.

Add a tsp. of olive oil and the steak rolls to the preheated pan and cook for a total of 6-8 minutes, or until steaks rolls are nicely browned all the way around. Brush rolls with steak sauce during last minute of cooking to create a flavorful glaze. Remove from pan and let rest 5 minutes before cutting string off. Stir parmesan and butter into the rice. Taste and season with a pinch of salt if necessary.

Place a porton of rice on a plate. Arrange two steak rolls on top of the rice and garnish with reserved green onions.