Looking for something special to serve at a holiday or football bowl party? Try these Tapas-Style Pepper-Steak Parfaits created by Deborah Biggs of Omaha for the National Beef Cook-off. Use a contact grill if it’s too cold outside to use a gas or charcoal grill.

Tapas-Style Pepper-Steak Parfaits
Preparation time: 30 minutes (includes marinating and preparing grill)
Cooking time: 15 minutes

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)

Marinade and Dressing:
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

Combine marinade and dressing ingredients in small bowl. Place beef steaks and 1⁄4 cup marinade in 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.

Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid 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 grid. 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, as desired. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses or straight-sided 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.

Makes 6 servings.

National Cattlemen’s Beef Board