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Beef slices with oloroso sherry recipe

From 'Seasonal Spanish Food’ by José Pizarro. Serves 4

4 slices beef steak, approx. 150g each
2 tablespoons extra virgin olive oil
1 rosemary sprig
1 garlic clove, finely diced
1 x 230g jar piquillo peppers, drained and sliced
6 tablespoons dry Oloroso sherry
4 flat-leaf parsley sprigs, chopped
4 mint sprigs, chopped
Sea salt and freshly ground black pepper
2 cos lettuce, sliced
Extra virgin olive oil

Slice the steaks up into 1cm-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 minute. When the meat starts to turn a bit brown, add the garlic and pepper slices. Cook for 1 minute 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.

To serve: 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.