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Grilled Sirloin with Four Sauces

Solomillo a la Parilla a las Cuatro Salsas

These sirloin strips are cooked at the table, accompanied by a selection of flavorful sauces: chive, mustard, horseradish and romesco.

Servings: 4

Prep Time: 30 min.[PT30M]

Cook Time: 15 min.[PT15M]

Ingredients:

1 lb 2 oz sirloin
Olive oil
Maldon salt (or other sea salt)

Chive sauce:
1 bundle of chives
1 bundle of parsley
4 fl oz olive oil
1 tbsp sugar
1 tbsp mustard
Salt and pepper

Mustard sauce:
2 tbsp grain mustard
4 tbsp mayonnaise
1 tbsp sugar
Salt and pepper

Radish sauce:
1 cup mayonnaise
4 tbsp horseradish sauce or grated horseradish
1 tbsp sugar
Salt

Romesco sauce:
2 cloves garlic
2 dried (or canned) choricero peppers
1 ripe tomato
Fresh white bread crumbs
2 tbsp olive oil
1 tbsp vinegar
1 small piece of chili pepper
Salt, ground pepper, water

Preparation:

Heat the griddle or a hot stone. Cut the meat into even-sized strips and arrange on a wooden board on the table. Place the hot griddle or stone next to it, with tongs so that each person can cook their meat to taste. Place the different sauces in suitable containers so that each person can dip their meat into the chosen sauce or serve some onto their plates. Also offer a small bowl of Maldon salt and a pepper mill.

Chive sauce: Blend the chives with the parsley, oil, sugar, mustard, salt and pepper until the texture of a sauce. Check the seasoning.

Mustard sauce: Mix the grain mustard with the mayonnaise, and add the sugar, salt and pepper.

Horseradish sauce: Mix the mayonnaise with the horseradish sauce or grated horseradish, add the sugar and taste to check.

Romesco sauce: Crush the cloves of garlic together with the choricero peppers, the skinned and seeded tomato, fresh white bread crumbs (first soak in water and then squeeze), olive oil, vinegar, chili pepper, salt and ground pepper. If this gives a very thick sauce, add a little water.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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