Tapas-Style Pepper-Steak

Ingredients

• 2 cups baby spinach leaves loosely packed
• 16 ounces beef shoulder center steaks ranch
• 6 slices baguette bread 1/
• 2 teaspoons cilantro leaves finely chopped
• 2 tablespoons cilantro leaves fresh finely chopped for garnish
• 1 clove garlic 
• 2 cloves garlic minced
• 0.1 teaspoon ground pepper black
• 2 tablespoon manchego cheese shaved
• 0.5 cup olive oil vinaigrette prepared reduced-fat
• 0.3 cup olives spanish chopped
• 2 medium bell peppers red cut in 1/2 lengthwise
• 6 servings salt and pepper black freshly ground
• 0.5 teaspoon paprika smoked

Equipment

• bowl
• grill
• ziploc bags

Directions

1. Combine marinade and dressing ingredients in small bowl.
2. Place steaks and 1/4 cup marinade in a 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.
3. Preheat charcoal grill to medium heat.
4. Remove steaks from marinade; discard marinade.
5. Place steaks and bell peppers on grill over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium-rare to medium 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 grill. Grill until lightly toasted, turning once.
6. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.
7. Carve steak into thin slices; season with salt and black pepper, to taste. Dice bell peppers.
8. Place 1 bread slice upright in each of 6 (1-cup) martini glasses.
9. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings.
10. Garnish with cilantro sprigs, if desired.