Tapas-Style Steak & Pepper Parfaits
Show off your Spanish flare with these parfait cups of full of grilled steak, fresh spinach, bell peppers, olives and Manchego cheese.
Cook Time: 45 Minutes
Servings: 6
Ingredients: 15
Ingredients
Marinade & Dressing:
Preparation
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Step 1
Combine marinade and dressing ingredients in small bowl. Place beef Chuck Arm 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.
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Step 2
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.
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Step 3
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
184 Calories
2g SAT FAT
17g PROTEIN
2.5 mg IRON
4.2 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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