spanish-style grilled steaks with olives
Spanish-style grilled steaks with peppers and green olives is flavorful and ready in minutes.
- 2 beef Petite Sirloin Steaks (about 8 ounces each)
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 2 red or yellow bell peppers, cut into quarters
- salt and ground black pepper
- 1/3 cup pimiento-stuffed green olives, chopped
- 1/2 cup sherry wine vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon smoked or sweet paprika
- chopped fresh cilantro leaves
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally.
Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
Nutrition information per serving: 315 calories; 18 g fat (3 g saturated fat; 11 g monounsaturated fat); 73 mg cholesterol; 853 mg sodium; 9 g carbohydrate; 2.0 g fiber; 26 g protein; 5.8 mg niacin; 0.7 mg vitamin B6; 3.2 mcg vitamin B12; 3.4 mg iron; 30.0 mcg selenium; 6.3 mg zinc; 104.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.