Featured Recipe

Tapas-Style Pepper-Steak "Parfaits"

Sizzle up your steak with this refreshing "salad in a glass"!  Simply grill marinated
ranch steaks, red bell peppers and baguette slices.  For each "parfait", place a slice
of toasted bread in a glass and layer steak slices, chopped red peppers, fresh spinach,
olives, chopped cilantro and vinaigrette dressing.  Garnish with cheese shavings & let
the party begin!

Prep Time: 40-45 minutes

Cook's Tip:  Two beef shoulder petite tender roasts (about 8 to 12 oz each) or 4 beef
tenderloin steaks, cut 1 inch thick, may be substituted for shoulder center steaks.
Grill shoulder petite tender roasts, covered, over medium, ash-covered coals, 14 to 18 min
(over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium rare to
medium doneness, turning occasionally. Grill tenderloin steaks, uncovered, over medium,
ash-covered coals 13 to 15 minutes (over medium heat on preheated gas grill, covered,
11 to 15 minutes) for medium rare to medium doneness, turning occasionally.

Cook’s Tip: Parmesan cheese shavings may be substituted for manchego cheese.

Ingredients:

2

Marinade & Dressing:

Instructions:

1. 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.
2. 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 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 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. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

Makes 6 servings.

Nutrition information per serving:  184 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 46 mg cholesterol; 413 mg sodium; 10 g carbohydrate; 1.5 g fiber; 17 g protein; 3.4 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 2.5 mg iron; 23.8 mcg selenium; 4.2 mg zinc.

Nutrition information per serving, top loin (strip): 315 calories; 32 g protein; 15 g carbohydrate; 10 g fat; 570 mg sodium; 81 mg cholesterol; 6.3 mg niacin;
0.5 mg vitamin B6; 2.1 mcg vitamin B12; 3.3 mg iron; 5.6 mg zinc.

Instructions:

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and 2 tablespoons teriyaki marinade in medium bowl; toss to coat. Set aside.
2. Spray large nonstick skillet or wok with cooking spray; heat over medium-high heat until hot. Add bell pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove from skillet. Set aside.
3. Add 1/2 of beef to same skillet or wok over medium-high heat; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
4. Return beef to skillet. Add peanut butter, green onions, bell pepper and remaining 1 tablespoon teriyaki marinade; cook and stir until beef and vegetables are evenly coated and heated through. Season with black pepper and salt, as desired. Spoon beef mixture evenly onto lettuce leaves and roll up.

Makes 4 servings.

Nutrition information per serving:  275 calories; 12 g fat (4 g saturated fat; 3 g monounsaturated fat); 42 mg cholesterol; 608 mg sodium; 11 g carbohydrate; 1.8 g fiber; 28 g protein; 9.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.2 mg iron; 27.3 mcg selenium; 4.9 mg zinc.