Tapas-Style Pepper-Steak

Tapas-Style Pepper-Steak "Parfaits"

Courtesy of The Beef Checkoff 6 Servings • 30 Min. Prep Time • 15 Min. Cook Time • 15 Min. Marinate Time
Ingredients
2 beef shoulder center steaks (ranch), cut 3/4-in. thick (about 8 oz. each)
2 medium red bell peppers, cut in half lengthwise
6 slices (1/4-in. thick) baguette bread, cut diagonally about 5-in. long
1 clove garlic
salt and ground black pepper
2 c. loosely packed baby spinach leaves
1/4 c. chopped Spanish olives
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. shaved manchego cheese
cilantro sprigs (optional)

Marinade and Dressing:
1/2 c. reduced fat prepared olive oil vinaigrette
2 cloves garlic, minced
2 tsp. finely chopped cilantro
1/2 tsp. smoked paprika
1/8 tsp. ground black pepper

Directions:

1. Combine marinade and dressing ingredients in small bowl. Place beef steaks and 1/4 c. marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min.-2 hr., turning occasionally. Cover and refrigerate remaining marinade for dressing.

2. Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill steaks, uncovered, 9-11 min. for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 7-10 min. or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grid. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.

3. Carve steak into thin slices; season with salt and black pepper, as desired. Dice bell peppers. Place 1 bread slice upright in each of 6 (1 c.) martini glasses or straight-sided glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

* Recipe Courtesy of The Beef Checkoff.

Nutrition:

Calories: 184; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 46mg; Total Carbs: 10g; Fiber: 1g; Protein: 17g; Sodium: 413mg;

Wine Pairings:

Pinot Noir, Sangiovese Merlot, Tempranillo