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:
-
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.
-
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.
-
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:
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; 162 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 NE 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, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
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