This Spanish recipe for beef uses sherry along with various herbs to create a real flavour of Spain. The dish is quite spicy although only fresh herbs are used. It is best served with Spanish rice or on a simple salad.
Tip: For tapas, serve any leftover strips of beef on top of tomatoes or peppers, drizzle with olive oil and enjoy with bread.
- 1kg (2.25 lb) beef
- 8 tablespoons Oloroso or sweet sherry
- 1 red bell pepper, diced
- 1 small onion, diced
- 5 leaves of mint, chopped
- 2 sprigs of rosemary
- 3 garlic cloves, sliced
- 6 sprigs broadleaf parsley, chopped
- Olive oil
- Cracked black pepper
Cut the beef into inch-wide steaks, then into half-inch wide strips (as if for fajitas)
In a frying pan, heat some olive oil. Add the beef strips and two rosemary sprigs and fry for 5 minutes. Season well with salt and pepper.
When the steak begins to brown all over add the garlic, onion and pepper and stir well, cooking for a further 5 minutes.
When the onion has softened add the Oloroso sherry and cook over maximum heat, tossing for 5 minutes.
Let the juices bubble and throw in the mint leaves and parsley.
When the sherry has evaporated remove the beef.
Serve over fresh salad or rice immediately.