Tapas-style pepper steak parfaits (small plates, big taste)
Tapas-style pepper steak parfaits (small plates, big taste)
Ingredients
Method
Marinade and dressing:
Combine marinade and dressing ingredients in small bowl. Cover and refrigerate remaining marinade for dressing.
Pepper steak:
1) Place steaks and 60ml marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator for 15 minutes to 2 hours, turning occasionally.
2) Preheat griddle to medium heat.
3) Remove steaks from marinade; discard marinade. Place steaks and bell peppers on griddle over a medium heat. Griddle steaks, uncovered, for 9-11 minutes for medium-rare to medium doneness, turning occasionally. Griddle peppers, covered, for 7-10 minutes or until tender, turning occasionally.
4) A few minutes before steaks are done, place bread slices on griddle. Griddle until lightly toasted, turning once. Cut one end off garlic clove; rub cut end evenly over both sides of toasted bread.
5) Carve steak into thin slices; season with salt and black pepper, to taste. Dice peppers.
6) Place one bread slice upright in each of six martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped coriander and reserved dressing.
7) Top with cheese shavings. Garnish with coriander sprigs, if desired.
Combine marinade and dressing ingredients in small bowl. Cover and refrigerate remaining marinade for dressing.
Pepper steak:
1) Place steaks and 60ml marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator for 15 minutes to 2 hours, turning occasionally.
2) Preheat griddle to medium heat.
3) Remove steaks from marinade; discard marinade. Place steaks and bell peppers on griddle over a medium heat. Griddle steaks, uncovered, for 9-11 minutes for medium-rare to medium doneness, turning occasionally. Griddle peppers, covered, for 7-10 minutes or until tender, turning occasionally.
4) A few minutes before steaks are done, place bread slices on griddle. Griddle until lightly toasted, turning once. Cut one end off garlic clove; rub cut end evenly over both sides of toasted bread.
5) Carve steak into thin slices; season with salt and black pepper, to taste. Dice peppers.
6) Place one bread slice upright in each of six martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped coriander and reserved dressing.
7) Top with cheese shavings. Garnish with coriander sprigs, if desired.
Rate this recipe
Overall Rating:
4.20
(16)
