tapas-style pepper steak parfaits
Show off your Spanish flare with these parfait cups of marinated and grilled beef steak, fresh spinach, bell peppers, Spanish olives and manchego cheese.
Ingredients
- 2 beef shoulder center steaks (Ranch Steaks), cut 1 inch thick (about 8 ounces each)
- 2 medium red bell peppers, cut in half lengthwise
- 6 slices (1/4 inch thick) baguette bread, cut diagonally about 5 inches long
- 1 clove garlic
- salt & pepper to taste
- 2 cups loosely packed baby spinach leaves
- 1/4 cup chopped Spanish olives
- 2 tablespoons finely chopped fresh cliantro
- 2 tablespoons sahved machego cheese
- cilantro sprigs (optional)
- MARINADE & DRESSING
- 1/2 cup reduced fat prepared oilve oil vinaigrette
- 2 cloves garlic, minced
- 2 teaspoons finely chopped cilantro
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground black pepper
Directions
- Combine marinade and dressing ingredients in small bowl. Place beef steaks and 1/4 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade for dressing.
- Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill steaks, covered, 8 to 11 minutes (over medium heat on preheated gas grill, cooking times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, covered, 7 to 10 minutes 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.
- 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-cup) 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.
NUTRITION INFORMATION
Nutrition information per serving: 184 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 46 mg cholesterol; 413 mg sodium; 1 g carbohydrate; 1.5 g fiber; 17 g protein; 3.4 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 2.5 mg iron; 23.8 mcg selenium; 4.2 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.