Tapas-Style Pepper-Steak "Parfaits" (Small Plates, Big Taste)
- Marinade and Dressing:
- 1/2 cup reduced-fat prepared olive oil vinaigrette
- 2 cloves garlic, minced
- 2 teaspoons finely chopped cilantro leaves
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground black pepper
- 2 beef shoulder center steaks (ranch), cut 3/4-inch thick (about 8 ounces each)
- 2 medium red bell peppers, cut in 1/2 lengthwise
- 6 slices (1/4-inch thick) baguette bread, cut diagonally about 5 inches long
- 1 clove garlic
- Salt and freshly ground black pepper
- 2 cups loosely packed baby spinach leaves
- 1/4 cup chopped Spanish olives
- 2 tablespoons finely chopped fresh cilantro leaves, plus sprigs, for garnish
- 2 tablespoon shaved Manchego cheese
Combine marinade and dressing ingredients in small bowl. Place steaks and 1/4 cup marinade in a 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.
Preheat charcoal grill to medium heat.
Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grill over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium-rare to medium 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 grill. 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, to taste. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini 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.
Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally.
Cook's Tip: 2 beef shoulder petite tender roasts (about 8 to 12-ounces each) or 4 beef tenderloin steaks, cut 1-inch thick, may be substituted for shoulder center steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals, 14 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium-rare to medium doneness, turning occasionally. Grill tenderloin steaks, uncovered, over medium, ash-covered coals 13 to 15 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium-rare to medium doneness, turning occasionally.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy American National CattleWomen, Inc. created by Deborah Biggs, Omaha, Nebraska