3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

1. 1

   Preheat a grill pan over medium high heat.

2. 2

   Place parsley and garlic in food processor and chop.

3. 3

   Heat a large, heavy skillet over high heat.

4. 4

   Cut chorizo on an angle in 1/2-inch slices.

5. 5

   Grill 2 minutes on each side.

6. 6

   Transfer to a serving dish.

7. 7

   To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan.

8. 8

   Add meat and sear the pieces on all sides to caramelize it evenly.

9. 9

   Add half of the garlic and parsley mixture to the pan.

10. 10

    Turn to coat the meat.

11. 11

    Season meat with salt and pepper.

12. 12

    Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan.

13. 13

    Transfer to a serving dish and cover with loose foil to keep warm.

14. 14

    Return pan to heat.

15. 15

    Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan.

16. 16

    Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry.

17. 17

    Reduce sherry while scraping up pan drippings and remove to serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.