Tapas-style pepper steak parfaits (small plates, big taste)

Tapas-style pepper steak parfaits (small plates, big taste)

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy

For the marinade and dressing

120ml reduced-fat prepared olive oil vinaigrette
2 cloves garlic, minced
2 tsps finely chopped coriander leaves
1/2 tsp smoked paprika
1/8 tsp ground black pepper

For the pepper steak

2 beef shoulder centre steaks, cut 2cm thick (about 250g each)
2 medium red peppers, halved lengthwise
6 slices (1/2cm-thick) baguette bread, cut diagonally about 12 1/2cm long
1 clove garlic
Salt and freshly ground black pepper
100g loosely packed baby spinach leaves
20g chopped Spanish olives
2 tbsps finely chopped fresh coriander leaves, plus sprigs, for garnish
2 tbsps shaved manchego cheese (or Parmesan cheese)
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.

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