Spanish-Style Grilled Steaks with Olives

• 25 min
• 4 SERVINGS
• 320 Cal
• 26 g Protein

Ingredients:

• 2 beef Petite Sirloin Steaks (about 8 ounces each)
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 2 red or yellow bell peppers, cut into quarters
• Salt and ground black pepper
• 1/3 cup pimiento-stuffed green olives, chopped

• 1/3 cup sherry wine vinegar
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked or sweet paprika

• Chopped fresh cilantro leaves

Cooking:

1. Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally.
3. Remove steaks;  let stand 5 minutes.  Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips.  Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.