Seville Beef Sirloin Sol y Sombra Tapa

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  This is a simple Spanish Sevillian Tapa served at Sol y Sombra Bar, which means Sun and Shade.

  Definitely a superbly splendid appetiser ..

  Ingredients for 4: 

  4 small sirloin steaks 
  3 Large cloves of garlic
  1 glass of Sherry Fino Andalusian Wine
  Salt to taste /  Himalyan pink salt or Sea Salt 
  Evoo (extra virgin olive oil )

1)  SLICE the sirloins into thin strips and marinate them in salt and garlic finely sliced. 
2)  Peel the remaining garlic cloves and slice into slivers, and then sauté them in Evoo until golden.
3) Add the meat strips and sauté on high heat 2 minutes per side.
4) Then add the Sherry just before finishing and allow the wine to reduce slightly.
5) Serve hot on earthenware as a tapa .. 

Serve with a glass of Dry Red Wine of choice and oven hot bread.  

Enjoy ..   

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Seville Beef Sirloin Sol y Sombra Tapa Posted: 12 April 2022 at 15:15
	This is a simple Spanish Sevillian Tapa served at Sol y Sombra Bar, which means Sun and Shade. Definitely a superbly splendid appetiser .. Ingredients for 4: 4 small sirloin steaks 3 Large cloves of garlic 1 glass of Sherry Fino Andalusian Wine Salt to taste / Himalyan pink salt or Sea Salt Evoo (extra virgin olive oil ) 1) SLICE the sirloins into thin strips and marinate them in salt and garlic finely sliced. 2) Peel the remaining garlic cloves and slice into slivers, and then sauté them in Evoo until golden. 3) Add the meat strips and sauté on high heat 2 minutes per side. 4) Then add the Sherry just before finishing and allow the wine to reduce slightly. 5) Serve hot on earthenware as a tapa .. Serve with a glass of Dry Red Wine of choice and oven hot bread. Enjoy ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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