Tapas-style pepper-steak parfaits (small plates, big taste)

Method

Tapas-style pepper-steak parfaits (small plates, big taste)

For the marinade and dressing:

1) Combine marinade and dressing ingredients in small bowl. Cover and refrigerate remaining marinade for dressing.

For the pepper steak:

1) Place steaks and 60ml 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.

2) Preheat griddle to medium heat.

3) Remove steaks from marinade; discard marinade. Place steaks and bell peppers on griddle over a medium heat. Griddle steaks, uncovered, 9 to 11 minutes for medium-rare to medium doneness, turning occasionally. Griddle peppers, covered, 7 to 10 minutes or until tender, turning occasionally.

4) A few minutes before steaks are done, place bread slices on griddle. Griddle until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.

5) Carve steak into thin slices; season with salt and black pepper, to taste. Dice peppers.

6) Place 1 bread slice upright in each of 6 martini glasses. Layer with equal amounts of spinach, peppers, steak, olives, chopped coriander and reserved dressing.

7) Top with cheese shavings. Garnish with coriander sprigs, if desired.