• 40 to 45 minutes
  • Makes 6 servings
  • Salad

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.


  • 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


  1. 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.

  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.

Nutrition Information

184 Calories; 8g Total Fat; 2g Saturated Fat; 2g Monounsaturated Fat; 46mg Cholesterol; 413mg Sodium; 1g Total carbohydrate; 17g Protein; 2.5mg Iron; 3.4mg Niacin; 0.5mg Vitamin B6; 2.8mcg Vitamin B12; 4.2mg Zinc; 23.8mcg Selenium; 1.5g Fiber.