Tapas Style Pepper Steak Parfaits

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Servings
   6

Cook Time
   9 to 11 minutes

Cooking Method
   Grilling

Ingrediants

• 2 beef shoulder center steaks (ranch), cut 3/4 thick (8 oz 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 and ground black pepper
• 2 cups baby spinach leaves (loosely packed)
• 1/4 cup spanish olives (chopped)
• 2 tablespoons cilantro (finely chopped)
• 2 tablespoons manchego cheese (shaved)
• cilantro sprigs (optional)

Marinade & Dressing

• 1/2 cup reduced fat prepared olive oil vinaigrette
• 2 cloves garlic, minced
• 2 teaspoons cilantro (finely chopped)
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground black pepper

Instructions

1. Combine marinade and dressing ingrediants 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.

2. Remove steaks from marinade; discard marinade.  Place steaks and bell peppers on grid over medium, ash-covered coals.  Grill steaks, uncovered 9 to 11 minutes for medium rare (145 degrees) to medium     (160 degrees) 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 one 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 six (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.

Nutritional Information

Nutritional 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.