Marinade time: 15 minutes to 2 hours
Total recipe time: 40 to 45 minutes
Makes 6 servings
2 beef shoulder center steaks (ranch), 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
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. 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 (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.
This recipe and more like it can be view at the BEEF It's What's For Dinner website.