No. 1 : Quick Recipe
Spanish Steak Tapas with Grilled Tomatoes
- 1 – 2 LBs Sirloin, cut *Satay Style
- Bamboo Skewers, soaked in water for 30 minutes
- 2 tsp Sea Salt
- 2 tsp Freshly Ground Black Pepper
- 2 TB Garlic Powder
- 2 TB Smoked Paprika
- 2 tsp Cumin
- ¼ Cup Dark Brown Sugar
- 2 Large Sliced Tomatoes
- 2 TB Extra Virgin Olive Oil, divided
- ¼ Cup Chopped Cilantro
Combine the salt, pepper and spices together in small bowl. Add brown sugar and mix thoroughly.
Lightly coat the meat with the rub – you will have rub left over. Load each bamboo skewer with a piece of beef. Cook on a well-oiled cast iron skillet or your grill until medium rare – about 125F. In the last few minutes of cooking, grill the sliced tomatoes that have been drizzled with 1 TB of olive oil and sprinkled with the rub. Top with chopped cilantro and a final drizzle of olive oil.
No. 2 : Kitchen Scoop
Traditionally satay is a Southeast Asian spiced, skewered and grilled kebob. In today’s recipe we are using the satay style of slicing meat in a long thin piece so that it can cook evenly on the grill.
No. 3 : Clever Idea
This Spanish Spice Rub is flavorful with anything from the grill. Try it on steak, pork, chicken or mushrooms, too!
No. 4 : Cheers!
Uro Toro La Enferma Tempranillo
If you love red wine, and love value for quality, look to this little known (to us in the U.S.) region of Spain. North and west of Madrid, this region produces predominantly red wines that are big and bold that are a super match for your favorite meat dishes. Tempranillo is called Tinto de Toro here and is used for young wines called “Jovan” and also wines that are aged for years called “Gran Reservas