SPANISH-STYLE GRILLED STEAK WITH OLIVES

Spanish-Style Grilled Steak with Olives --
Lean Cut
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Petite Tender Roasts (8 to 12 ounces each)
  2. 2 teaspoons brown sugar
  3. 1/2 teaspoon salt
  4. 2 medium red or yellow bell peppers, cut into quarters
  5. Salt and ground black pepper
  6. 1/3 cup pimiento-stuffed green olives, chopped
  7. Chopped fresh cilantro (optional)
Marinade:
  1. 1/3 cup sherry wine vinegar
  2. 1/4 cup olive oil
  3. 1 tablespoon smoked or sweet paprika
  4. 2 cloves garlic, minced

INSTRUCTIONS FOR SPANISH-STYLE GRILLED STEAK WITH OLIVES

  1. Combine marinade ingredients in small bowl. Place beef roasts and 1/3 cup marinade in food-safe plastic bag; turn roasts to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and 1/2 teaspoon salt into remaining marinade; cover and reserve in refrigerator.
  2. Remove roasts from marinade; discard marinade. Place roasts in center of grid over medium, ash-covered coals; arrange bell peppers around roasts. Grill roasts, covered, 14 to 18 minutes (over medium heat on preheated gas grill, 14 to 19 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. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes. Carve roasts across the grain into slices; season with salt and black pepper, as desired. Serve beef with peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
Comments (0)
Usage Guidelines.