Beef and Pepper Parfait Tapas Style (Small Portions, Endless Flavors)

Ingredients:

• 6 slices baguette (0.5 cm thick), cut diagonally into about 13 cm long slices
• 2 cups young spinach leaves (loosely packed)
• 1/4 cup chopped olives
• 1 clove of garlic
• Salt and ground black pepper
• 2 tbsp shredded Manchego cheese
• 2 tablespoons finely chopped fresh cilantro leaves, plus sprigs for garnish

Marinade from dressing:

• 1/2 cup ready-made vinaigrette sauce low Fat
• 2 crushed cloves of garlic
• 2 tsp finely chopped coriander leaves
• 1/2 tsp smoked paprika
• 1/8 tsp ground black pepper
• 2 steaks (approximately 225 g each) from the center part of the beef shoulder (farm meat) 2 cm thick, or low-calorie poultry
• 2 medium red bell peppers, halved lengthwise

Preparation:

1. In a small bowl, combine the marinade and dressing ingredients. Place the steaks and 1/4 cup of marinade in a plastic bag. Turn the steaks over to coat them.
   
   Seal the bag tightly and marinate in the refrigerator for 15 minutes or up to 2 hours. Turn the meat occasionally. Cover the remaining marinade and refrigerate it for use as a dressing.
2. Preheat a charcoal grill to medium heat.
   
   Remove the steaks from the marinade and discard the marinade. Place the meat and bell peppers on a grill with burnt charcoal over medium heat. Grill the steaks, turning occasionally and uncovered, for 9 to 11 minutes, until medium-rare.
   
   Grill the peppers with the lid closed for 7 to 10 minutes, turning occasionally, until softened.
   
   A few minutes before the meat is done, place slices of bread on the grill. Lightly toast the bread, turning once. Trim one end of the garlic clove. Rub the cut side of the bread over both sides of the toasted bread.
3. Thinly slice the steak and season with salt and pepper to taste. Dice the bell pepper. Place 1 slice of bread in each of 6 martini glasses.
   
   Add equal parts spinach, peppers, beef, olives, chopped cilantro, and the remaining dressing. Top with shredded cheese. Garnish with cilantro sprigs, if desired.
   
   

   Cooking tips

   
   If you are cooking On a gas grill, preheat to medium heat according to the manufacturer's instructions. Grill the steaks, covered, for 8-11 minutes, or until medium-rare, turning occasionally.
4. Steaks from the middle part of the shoulder blade You can substitute 2 small chuck roasts (approximately 8-12 oz. each) or 4 beef tenderloin steaks, cut 1" thick. Grill the roasts, covered, over hot coals over medium heat for 14-18 minutes (or 14-19 minutes on a gas grill, covered), turning occasionally, until medium-rare.
   
   Grill the tenderloin, with the lid open, over hot coals at medium heat for 13-15 minutes (on a gas grill, 11-15 minutes with the lid closed), turning occasionally, until medium-rare.
   
   Cheese shavings Manchego can be replaced with shavings of Parmesan cheese.