Beef and Tapas Parfait (small portions, unlimited taste)

Beef and tapas parfait in tapas style (small portions, unlimited taste) – a detailed recipe for cooking. Share with friends: Dish Photography: Deborah Biggs Time: 35 min. plus time marinating Difficulty: easy Servings: 6 servings as an appetizer B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 6 diagonal slices approximately 13 cm long. Slices baguette (0.5 cm thick)
• 2 tbsp. young spinach leaves (loosely tamp)
• 1/4 Art. chopped olives
• 1 clove of garlic
• Salt and ground black pepper
• 2 tbsp. l chopped Manchego cheese
• 2 tbsp. l finely chopped fresh cilantro leaves plus sprigs for decoration

Dressing marinade:

• 1/2 tbsp. ready-made low fat vinaigrette sauce
• 2 minced cloves of garlic
• 2 tsp finely chopped cilantro leaves
• 1/2 tsp smoked paprika
• 1/8 tsp ground black pepper
• 2 steaks (approximately 225 gr. Each) from the central part beef shoulder (farm meat) 2 cm thick, or low calorie poultry
• 2 cut in half along medium red bell peppers the size

Recipes with similar ingredients: beef, turkey, manchego cheese, spinach, olives, baguette, sweet pepper, garlic, paprika, cilantro

Recipe preparation:

1. In a small bowl, combine marinade and dressing ingredients. Put steaks and 1/4 tbsp. marinade in a food plastic bag. Turn the steaks over so that they are coated with marinade. Close securely bag and put marinate in the refrigerator for 15 minutes. or up to 2 hours Turn meat over and over. Cover the remaining marinade and refrigerate to use as refueling.
2. Preheat the charcoal grill to medium temperature. marinade steaks and discard the marinade. Put the meat and bulgarian grilled pepper with medium-charred charcoal. Fry steaks, periodically turning over and not covering, 9 – 11 minutes. before state of weak or medium fry. Fry the pepper by closing grill lid, 7 – 10 min. until soft, periodically turning over. Place the pieces on the grill a few minutes before the meat is cooked. of bread. Lightly toast the bread by turning over once. Cut one the tip of a clove of garlic. Slice the toasted bread on both sides parties.
3. Cut the steak into thin slices, salt and pepper over to taste. Dice the bell pepper. Put 1 slice of bread into each of the 6 martini glasses. Put equal amount spinach, pepper, beef, olives, chopped cilantro and leftover refueling. Put cheese shavings on top. Decorate as desired sprigs of cilantro.
   

   Cooking tips

   If you are cooking on a gas grill, preheat it according to manufacturer’s instructions, to medium temperature. Saute the steaks covering the grill with a lid, 8-11 min. to a state of weak or medium roast, periodically turning them over.

4. Steaks from the middle of the shoulder blade can be replaced 2 small roast beef from the pulp of the shoulder blade (approximately 225-340 gr. each) or 4 thin sliced ​​beef steaks 2.5 cm. Fry roast beef, closing the grill lid, on burned-out coals at an average temperature of 14-18 minutes. (on a gas grill – 14-19 min., closing the lid), periodically turning over, until light or medium rare. Fry the tenderloin without covering grill lid, on charred coals at an average temperature of 13-15 min (on a gas grill – 11-15 minutes, closing the lid), periodically turning, to a state of low or medium frying. from Manchego cheese can be replaced with parmesan shavings.