Denver is celebrating another round of restaurant week which means that a good number of high-end eateries are offering a special menu at the low price of $52.80 for a meal for two. Why that price? Denver is a mile above sea-level, which is 5,280 feet. Get it? Good. More than a few restaurants specialize in the hugely popular tapas-style menu. But if you can't make it out to anywhere for whatever reason, recreate some of the smaller dishes right in your very own kitchen. There, $52.80 saved.

_________

Tapas-Style Pepper-Steak "Parfaits"

Tapas-Style Pepper-Steak.jpg

Ingredients

Marinade and Dressing:

  • 1/2 cup reduced-fat prepared olive oil vinaigrette
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped cilantro leaves
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper
  • 2 beef shoulder center steaks (ranch), cut 3/4-inch thick (about 8 ounces each)
  • 2 medium red bell peppers, cut in 1/2 lengthwise
  • 6 slices (1/4-inch thick) baguette bread, cut diagonally about 5 inches long
  • 1 clove garlic
  • Salt and freshly ground black pepper
  • 2 cups loosely packed baby spinach leaves
  • 1/4 cup chopped Spanish olives
  • 2 tablespoons finely chopped fresh cilantro leaves, plus sprigs, for garnish
  • 2 tablespoon shaved Manchego cheese

Directions

Combine marinade and dressing ingredients in small bowl. Place steaks and 1/4 cup marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade for dressing.

Preheat charcoal grill to medium heat.

Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grill over medium, ash-covered coals. Grill steaks, uncovered, 9 to 11 minutes for medium-rare to medium doneness, turning occasionally. Grill peppers, covered, 7 to 10 minutes or until tender, turning occasionally. A few minutes before steaks are done, place bread slices on grill. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.

Carve steak into thin slices; season with salt and black pepper, to taste. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped cilantro and reserved dressing. Top with cheese shavings. Garnish with cilantro sprigs, if desired.

Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 8 to 11 minutes for medium-rare to medium doneness, turning occasionally.

Cook's Tip: 2 beef shoulder petite tender roasts (about 8 to 12-ounces each) or 4 beef tenderloin steaks, cut 1-inch thick, may be substituted for shoulder center steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals, 14 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium-rare to medium doneness, turning occasionally. Grill tenderloin steaks, uncovered, over medium, ash-covered coals 13 to 15 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium-rare to medium doneness, turning occasionally.

Cook's Tip: Parmesan shavings may be substituted for Manchego cheese.

Source