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Seville Beef Sirloin Sol y Sombra Tapa

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5635
Printed Date: 26 March 2026 at 18:04


Topic: Seville Beef Sirloin Sol y Sombra Tapa
Posted By: Margi Cintrano
Subject: Seville Beef Sirloin Sol y Sombra Tapa
Date 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 ..   


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


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