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Step
1
Combine marinade and dressing ingredients in small bowl. Place beef Ranch Steaks and 1/4 cup marinade in 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.
Cooking Tip:
Two beef Petite Tender Roasts (about 8 to 12 oz each) For 4 Tenderloin steaks, cut 1 inch thick, may be substituted for Ranch Steaks. Grill Petite Tender Roasts on charcoal grill, 14 to 18 minutes (on gas grill, 14 to 19 minutes); grill Tenderloin Steaks on charcoal grill, 10 to 14 minutes (on gas grill, 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.
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Step
2
Remove steaks from marinade; discard marinade. Place steaks and bell peppers on grid over medium, ash-covered coals. Grill steaks, covered, 8 to 11 minutes (over medium heat on preheated gas grill, cooking times remain the same) for medium rare (145°F) to medium (160°F) 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 grid. Grill until lightly toasted, turning once. Cut 1 end off garlic clove; rub cut end evenly over both sides of toasted bread.
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Step
3
Carve steak into thin slices; season with salt and black pepper, as desired. Dice bell peppers. Place 1 bread slice upright in each of 6 (1-cup) martini glasses or straight-sided 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.
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