Spanish-Style Grilled Steaks with Olives
  • 25 minutes
  • Makes 4 servings
  • Entrée

Spanish-Style Grilled Steaks with Olives

Spanish-style grilled steaks with peppers and green olives is flavorful and ready in minutes.


  • 2 beef Petite Sirloin Steaks (about 8 ounces each)
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 2 red or yellow bell peppers, cut into quarters
  • Salt and ground black pepper
  • 1/3 cup pimiento-stuffed green olives, chopped
  • 1/3 cup sherry wine vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon smoked or sweet paprika
  • Chopped fresh cilantro leaves


  1. Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside.

  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally.

  3. Remove steaks;  let stand 5 minutes.  Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips.  Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.

Nutrition Information

315 Calories; 18g Total Fat; 3g Saturated Fat; 11g Monounsaturated Fat; 73mg Cholesterol; 853mg Sodium; 9g Total carbohydrate; 26g Protein; 3.4mg Iron; 5.8mg Niacin; 0.7mg Vitamin B6; 104.7mg Choline; 3.2mcg Vitamin B12; 6.3mg Zinc; 30mcg Selenium; 2g Fiber.