Tapas-Style Steak & Pepper Parfaits

• 45 min
• 6 SERVINGS
• 180 Cal
• 17 g Protein

Ingredients:

• 2 beef Chuck Arm 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)

• 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

Cooking:

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.
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.
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.