Spanish-Style Grilled Steak With Olives

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Beef Board Recipes


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2 beef shoulder tender petite roasts (8 to 12 ounces each)

2 teaspoons brown sugar

1/2 teaspoon salt

2 medium red or yellow bell peppers, cut into quarters

Salt and ground black pepper

1/3 cup pimiento-stuffed green olives, chopped

Chopped fresh cilantro (optional)

1/3 cup sherry wine vinegar

1/4 cup olive oil

1 tablespoon smoked or sweet paprika

2 cloves garlic, minced

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