Show off your Spanish flare with these parfait cups of marinated and grilled beef steak, fresh spinach, bell peppers, Spanish olives and manchego cheese.
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.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 184 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 46 mg Cholesterol; 413 mg Sodium; 1 g Total Carbohydrate; 1.5 g Dietary Fiber; 17 g Protein; 2.5 mg Iron; 3.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 4.2 mg Zinc; 23.8 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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