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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place roasts and bell peppers on grid as directed above. Grill roasts, covered, 14 to 19 minutes for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 7 to 11 minutes or until tender, turning occasionally.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Spanish-Style Grilled Steak with Olives
25 to 30 minutes
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Ingredients: |
| 2 |
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beef shoulder tender petite roasts (8 to 12 ounces each) |
| 2 |
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teaspoons brown sugar |
| 1/2 |
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teaspoon salt |
| 2 |
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medium red or yellow bell peppers, cut into quarters |
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Salt and ground black pepper |
| 1/3 |
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cup pimiento-stuffed green olives, chopped |
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Chopped fresh cilantro (optional) |
| Marinade: |
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| 1/3 |
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cup sherry wine vinegar |
| 1/4 |
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cup olive oil |
| 1 |
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tablespoon smoked or sweet paprika |
| 2 |
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cloves garlic, minced |
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Instructions: |
| 1. |
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Combine marinade ingredients in small bowl. Place beef roasts and 1/3 cup marinade in food-safe plastic bag; turn roasts to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and 1/2 teaspoon salt into remaining marinade; cover and reserve in refrigerator. |
| 2. |
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Remove roasts from marinade; discard marinade. Place roasts in center of grid over medium, ash-covered coals; arrange bell peppers around roasts. Grill roasts, covered, 14 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 9 to 12 minutes or until tender, turning occasionally. |
| 3. |
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Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes. Carve roasts across the grain into slices; season with salt and black pepper, as desired. Serve beef with peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 288 calories; 18g fat (4 g saturated fat; 11 g monounsaturated fat); 66 mg cholesterol; 586 mg sodium; 7 g carbohydrate; 0.9 g fiber; 23 g protein; 5.0 mg niacin; 0.7 mg vitamin B6; 4.4 mcg vitamin B12; 2.6 mg iron; 33.2 mcg selenium; 4.6 mg zinc. |
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