Spanish-Style Grilled Steaks with Olives

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

  • 25
    min
  • 4
    SERVINGS
  • 320
    Cal
  • 26 g
    Protein

Ingredients:

  • 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
Marinade:
  • 1/3 cup sherry wine vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon smoked or sweet paprika
Garnish:
  • Chopped fresh cilantro leaves

Cooking:

  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.

315 CALORIES

0 % *

3g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

3.4 mg IRON

0 % DV

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

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

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