Tapas-Style Pepper-Steak “Parfaits”

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Beef Board Recipes


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2 beef shoulder center steaks (ranch), cut 3/4 inch thick (about 8 ounces each)

2 medium red bell peppers, cut in half lengthwise

6 slices (1/4 inch thick) baguette bread, cut diagonally about 5 inches long

1 clove garlic

Salt and ground black pepper

2 cups loosely packed baby spinach leaves

1/4 cup chopped Spanish olives

2 tablespoons finely chopped fresh cilantro

2 tablespoon shaved manchego cheese

Cilantro sprigs (optional)

1/2 cup reduced fat prepared olive oil vinaigrette

2 cloves garlic, minced

2 teaspoons finely chopped cilantro

1/2 teaspoon smoked paprika

1/8 teaspoon ground black pepper

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