Beef “Salpicado”

A poster on pinoyfoodtalk.net was asking about Beef Salpicado, so I thought I’d post the recipe here.

This dish is usually served as a tapa in Spanish bars in the Philippines; I suppose salpicado comes from the topping, as it means splashed or sprinkled in Spanish. Interestingly, Mexican and Spanish dishes that are called “salpicon” have chopped vegetables as the highlight, mixed with shrimp, fish or chicken — these dishes are usually sauteed or served as a salad.

1/4 cup minced flat-leaf parsley
3 tablespoons minced garlic
1/4 cup extra-virgin olive oil
1 pound beef tenderloin, sirloin or rib-eye, cut into 1 1/2-inch cubes
Kosher or sea salt to taste
Freshly ground black pepper
1/2 dry sherry, optional

Combine parsley and garlic in a small bowl. Heat oil in large skillet over high heat. When hot but not smoking, add meat and sear on all sides, about 3 minutes total. Add half of the garlic and parsley mixture. Turn the meat until well-coated with the parsley and garlic, about 30 seconds. Season with salt and freshly ground black pepper to taste. Add sherry if using and continue to stir while scraping the bottom of the skillet, about 30 seconds. Transfer meat to a platter and keep covered. Add remaining garlic and parsley to skillet, and boil down liquid until syrupy. Adjust seasonings. Pour the sauce over the beef and serve hot.

Variation: You can sprinkle this dish with more chopped fresh parsley and garlic for some bite.