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Tapas-Style Steak & Pepper 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.

  • 45
    min
  • 6
    SERVINGS
  • 180
    Cal
  • 17 g
    Protein

Ingredients:

  • 2 beef Ranch Steaks, cut 3/4 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 and ground black pepper
  • 2 cups loosely packed baby spinach leaves
  • 1/4 cup chopped Spanish olives
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoon shaved Manchego cheese
  • Cilantro sprigs (optional)
Marinade & Dressing:
  • 1/2 cup reduced fat prepared olive oil vinaigrette
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped cilantro
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper

Cooking:

  1. Combine marinade and dressing ingredients in small bowl. Place beef Ranch 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.

    Cook's Tip: Two beef Petite Tender Roasts (about 8 to 12 oz each) For 4 Tenderloin steaks, cut 1 inch thick, may be substituted for Ranch Steaks. Grill Petite Tender Roasts on charcoal grill, 14 to 18 minutes (on gas grill, 14 to 19 minutes); grill Tenderloin Steaks on charcoal grill, 10 to 14 minutes (on gas grill, 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.

  2. 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.

  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 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.

184 CALORIES

0 % *

2g SAT FAT

0 % DV **

17g PROTEIN

0 % DV

2.5 mg IRON

0 % DV

4.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 184 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 46 mg Cholesterol; 413 mg Sodium; 1 g Total Carbohydrate; 1.5 g Dietary Fiber; 17 g Protein; 2.5 mg Iron; 3.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 4.2 mg Zinc; 23.8 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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