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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally.
Cook’s Tip: Two beef shoulder petite tender roasts (about 8 to 12 oz each) or 4 beef tenderloin steaks, cut 1 inch thick, may be substituted for shoulder center steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals, 14 to 18 min (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium rare to medium doneness, turning occasionally. Grill tenderloin steaks, uncovered, over medium, ash-covered coals 13 to 15 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.
Cook’s Tip: Parmesan cheese shavings may be substituted for manchego cheese.
Cook’s Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
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| | | | This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron. | |  |
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Tapas-Style Pepper-Steak “parfaits”
40 to 45 minutes
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Ingredients: |
| 2 |
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beef shoulder center steaks (ranch), cut 3/4 inch thick (about 8 ounces each) |
| 2 |
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medium red bell peppers, cut in half lengthwise |
| 6 |
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slices (1/4 inch thick) baguette bread, cut diagonally about 5 inches long |
| 1 |
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clove garlic |
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Salt and ground black pepper |
| 2 |
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cups loosely packed baby spinach leaves |
| 1/4 |
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cup chopped Spanish olives |
| 2 |
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tablespoons finely chopped fresh cilantro |
| 2 |
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tablespoon shaved manchego cheese |
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Cilantro sprigs (optional) |
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Marinade & Dressing: |
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| 1/2 |
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cup reduced fat prepared olive oil vinaigrette |
| 2 |
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cloves garlic, minced |
| 2 |
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teaspoons finely chopped cilantro |
| 1/2 |
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teaspoon smoked paprika |
| 1/8 |
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teaspoon ground black pepper |
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Instructions: |
| 1. |
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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. |
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Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium rare to medium 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. |
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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. |
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| Makes 6 servings. |
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| | | | | Nutrition information per serving: 184 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 46 mg cholesterol; 413 mg sodium; 10 g carbohydrate; 1.5 g fiber; 17 g protein; 3.4 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 2.5 mg iron; 23.8 mcg selenium; 4.2 mg zinc. |
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