Tapas-Style Steak & Pepper Parfaits

Show off your Spanish flare with these parfait cups of marinated and grilled beef steak, fresh spinach, bell peppers, Spanish olives and manchego cheese.

  • 45
  • 6
  • 180
  • 17 g

Ingredients & Cooking


  • 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
  • 2 medium red bell peppers, cut in half lengthwise
  • 6 slices (1/4 inch thick) baguette bread, cut diagonally about 5 inches long
  • 1 clove garlic
  • Salt and ground black pepper
  • 2 cups loosely packed baby spinach leaves
  • 1/4 cup chopped Spanish olives
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoon shaved Manchego cheese
  • Cilantro sprigs (optional)
Marinade & Dressing:
  • 1/2 cup reduced fat prepared olive oil vinaigrette
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped cilantro
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper


  1. Combine marinade and dressing ingredients in small bowl. Place beef Ranch 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. Cook's Tip: Two beef Petite Tender Roasts (about 8 to 12 oz each) For 4 Tenderloin steaks, cut 1 inch thick, may be substituted for Ranch Steaks. Grill Petite Tender Roasts on charcoal grill, 14 to 18 minutes (on gas grill, 14 to 19 minutes); grill Tenderloin Steaks on charcoal grill, 10 to 14 minutes (on gas grill, 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.
  3. Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill steaks, covered, 8 to 11 minutes (over medium heat on preheated gas grill, cooking times remain the same) for medium rare (145°F) to medium (160°F) 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.
  4. 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.

Nutrition Information

Butcher Counter

Tapas-Style Steak & Pepper ParfaitsRanch Steak Chuck Primal

Affordable, lean and versatile. Good for grilling or broiling.
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