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

Instructions

1. 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.
2. Preheat charcoal grill to medium heat.
3. 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.
4. 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.