Tapas-Style Pepper-Steak "Parfaits"
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 30 Min. Cook Time: 15 Min. Marinate: 15 Min. What you need:
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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) 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 What to do:
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. Wine pairings:
Pinot Noir, Sangiovese Merlot, Tempranillo
Nutritional information:
Calories: 184; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 46mg; Total Carbs: 10g; Fiber: 1g; Protein: 17g; Sodium: 413mg;
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