Tapas-Style Pepper-Steak Parfaits (Small Plates, Big Taste) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. Preheat charcoal grill to medium heat.
3. 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.
4. 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.
5. 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.
6. 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.
7. Cook's Tip: Parmesan shavings may be substituted for Manchego cheese.
8. 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.
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