For ➍4 slices beef steak, approx. 150 g each
2 tbs extra virgin olive oil
1 rosemary sprig
1 garlic clove, finely diced
230 g jar piquillo peppers, drained & sliced
6 tbs dry Oloroso sherry
4 flat-leaf parsley sprigs, chopped
4 mint sprigs, chopped
sea salt & freshly ground black pepper
2 crops lettuce, sliced
extra virgin olive oil
Slice the steaks up into 1 cm wide strips.
Heat the oil in a non-stick frying pan or wok over a high heat until it shimmers. Add the beef and rosemary and stir-fry for about 1 m. When the meat starts to turn a bit brown, add the garlic and pepper slices. Cook for 1 m more and then pour in the sherry. Let it bubble furiously until the alcohol has evaporated. Remove from the heat and stir in the chopped parsley and mint. Season to taste.
Divide up the lettuce between four plates, followed by the beef mixture, making sure each serving gets some of the juices. Shake a few drops of extra virgin olive oil over the beef, and serve with a glass of the Oloroso sherry.
