Courtesy of The Beef Checkoff
6Servings•30 Min.Prep Time•15 Min.Cook Time•15 Min.Marinate Time•
原料：
2 beef shoulder center steaks (ranch), cut 3/4-in. thick (about 8 oz. each)
2 medium red bell peppers, cut in half lengthwise
6 slices (1/4-in. thick) baguette bread, cut diagonally about 5-in. long
1 clove garlic
salt and ground black pepper
2 c. loosely packed baby spinach leaves
1/4 c. chopped Spanish olives
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. shaved manchego cheese
cilantro sprigs (optional)
-
Marinade and Dressing:
1/2 c. reduced fat prepared olive oil vinaigrette
2 cloves garlic, minced
2 tsp. finely chopped cilantro
1/2 tsp. smoked paprika
1/8 tsp. ground black pepper
说明：
- Combine marinade and dressing ingredients in small bowl. Place beef steaks and 1/4 c. marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min.-2 hr., 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, 9-11 min. for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 7-10 min. 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 c.) 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.
- Recipe Courtesy of The Beef Checkoff.
营养：
| 成分 | 数值 |
|---|
| Calories | 184 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 46mg |
| Total Carbs | 10g |
| Fiber | 1g |
| Protein | 17g |
| Sodium | 413mg |