Tapas-Style Pepper-Steak "Parfaits"
Courtesy of The Beef Checkoff 6 Servings • 30 Min. Prep Time • 15 Min. Cook Time • 15 Min. Marinate TimeIngredients |
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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) |
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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.