Beef Salpicado de Solomillo - Beef Salpicao

Beef Salpicao or Salpicado de Solomillo is a Filipino dish, of Spanish origin, that can be served as an appetizer or entrée. My mom loved making this for us on holidays. She used to say in Spanish “Vamos a tener Salpicado de Solomillo esta noche.” (We are having Salpicado de Solomillo tonight). In Spanish, the term ‘salpicar’ means to sprinkle. 'Solomillo' is Spanish for 'sirloin'. In this incredibly easy recipe, these beef tenderloin strips were sprinkled with the right amount of seasonings and plenty of garlic. When cooked, the seared beef strips are salty with a hint of sweetness from the wine, succulent from the seasonings and addictive with all the crisp garlic sprinkled on it. Some restaurants in Manila serve these beef pieces cubed. I sliced the beef thinly to pair up with the pan fried potato strips. This recipe was adapted from The Alba Cookbook by Senor Anastacio de Alba and Miguel Alba (edited by Nancy Reyes Lumen, book design by Ige Ramos). This recipe serves 4.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Spanish

Keyword: Beel Salpicado Salpicao

Servings: people

Calories: 452kcal

Author: Asian in America

Equipment

Large Skillet: 12 inches in diameter

Ingredients

1 pound beef sirloin sliced thin in 2-inch strips (or tenderloin, skirt steak, flank)
4 Tablespoons extra virgin olive oil divided, use 2 Tablespoons for skillet to pan fry beef e
1/4 cup red or white wine, divided, use 2 Tablespoons for sauce in skillet
2 Tablespoons mustard
2 Tablespoons Worcestershire Sauce divided, use 1 Tablespoon for marinade
2 teaspoons salt use 1 teaspoon for marinade
2 teaspoons ground black pepper use 1 teaspoon for marinade
2 Tablespoons butter
6 to 8 cloves garlic chopped
1/2 cup homemade or store bought beef gravy
3 whole potatoes peeled, sliced in 2-inch strips same as beef
2 teaspoons salt divided, use 1 teaspoon for water to soak potatoes
1 teaspoon ground black pepper for potatoes
1/4 cup vegetable oil for potatoes
for serving: steamed white rice

Instructions

In a medium sized bowl, marinate the beef strips in olive oil, wine, mustard, worcestershire sauce, salt, pepper. Cover with a plastic wrap and refrigerate for at least an hour.
Over medium heat, add oil combined with butter to a grill pan (a skillet that has grilled ridges in it) or a shallow skillet. Pan fry the beef pieces and move them around to flavor the skillet – for about 1 to 2 minutes till the beef turns brown. Remove beef from the skillet and set aside.
Using the same grill pan, saute the garlic till brown for about 2 to 3 minutes (be careful not to burn garlic). Remove the garlic, set aside to add later. Add the Worcestershire sauce, gravy and wine to the skillet. Season with sea salt and freshly ground black pepper powder.
Add the steak strips back in and blend well with the sauce. Cook the beef strips for 2 to 3 minutes more to have a medium rare result; for 5 to 8 minutes if well done is desired.
Garnish with the crisp garlic. Serve with pan fried potato strips. Serve with jasmine white rice if desired.
To make potato strips: Peel and slice potatoes in 2-inch long strips. Soak in water with salt for at least 30 minutes. Drain water. Pat potato strips dry with paper towels. Over medium high heat, in a medium skillet add the cooking oil. Oil must be hot to about 350 F degrees. It will take about 3 to 5 minutes over medium high heat for the oil to get hot enough. Add the potato strips, a few at a time. Pan fry potatoes for about 8 to 10 minutes, turning them over to brown evenly. When cooked, place on parchment paper to remove excess oil. Sprinkle with sea salt.
Cook's comments: In the cookbook recipe, Senor Alba grilled the beef cubes "according to desired doneness" before adding to the pan where the sauce is cooking. If you prefer to grill the beef for this Salpicado de Solomillo dish, here's a suggested guide to the amount of time needed to cook the beef. Preheat the outdoor grill to a medium-high. Grill beef slices on the middle racks of an outdoor grill over medium-high heat. For rare - 2 to 3 minutes per side; medium 3 to 4 minutes per side; well done 7 to 8 minutes per side. Note: these instructions vary depending on the type of grill.

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Nutrition